24 June 2010

Courgette Vichyssoise With Parmesan Crusted Courgette Croutons



I wanted to give you a chance to view my friend Hilary's entry for this month's No Croutons Required, so you could judge it properly alongside the other entries. So without further ado, I pass you over to Hilary.

Summer has finally arrived in Bonnie Dundee, and not being used to the heat I felt like I wanted to cool down. I decided to try to create a cold soup for the No Croutons Required challenge. I am a huge fan of Gazpacho, but felt a different treatment was required for the courgette… and then I hit upon the idea of using courgette as the flavour in Vichyssoise instead it’s more wintery friend, the humble leek….. I was very pleasantly surprised with the result, and the great advantage to this soup is that if the weather doesn’t hold it is equally good served hot!








Courgette Vichyssoise with Parmesan Crusted Courgette Croutons

2 ½ organic courgettes
2 organic medium potatoes
½ medium onion (finely chopped)
2 tbsp olive oil
2 cloves garlic
salt & pepper
semi skimmed milk
2 tsp marigold bouillion – with 500ml boiling water

garnish – ½ courgette ( cubed), grated parmesan, olive oil

drizzle – lemon zest (unwaxed), chopped parsley, olive oil


Method

1. Heat pan on medium heat, drop in olive oil, warm, then add onion
2. Peel outer skin from courgette and potatoes, and cube in 1cm cubes. Add to onion. Stir, and sweat veg for 5 mins, stirring occasionally.
3. Bash garlic cloves with flat blade of knife and place in pot. Season veg with salt and freshly ground pepper.
4. Add 500ml marigold bouillion veggie stock and bring to gentle simmer. Put on lid, and continue to simmer for 30 mins on a low heat.
5. Fish out the 2 cloves of garlic, and then using a hand blender, blend soup. Add semi skimmed milk to required consistency. ( I used about 300ml)
6. Allow to cool before chilling in fridge.

To Serve:-

Make drizzle oil by combining lemon zest, parsley and olive oil and leaving to infuse

For croutons, heat olive oil in frying pan, than pan fry courgette cubes and after 5 minute remove cubes from pan, toss in grated parmesan and then return to pan for 2 mins, stirring constantly.

14 comments:

  1. Sounds absolutely faboulous!

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  2. Mmm that will be really fresh perfect in the current hot weather.

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  3. this is REALLY exciting for me, as i JUST had my first taste of a vichyssoise yesterday and fell in love! lo and behold, i don't even have to hunt down a recipe now--this one is perfect. :)

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  4. Beautiful soup recipe! I love your Parmesan croutons..such a nice finishing touch. There's nothing I like better for lunch than a chilled soup!

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  5. A fine twist on the classic "Vichy"...lots of zucchini the summer, make them into a soup!

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  6. A lovely modern twist on the classic Vichyssoisse!

    Lovely croutons too! Lovely presented & very stylish as well!

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  7. Thanks you guys! I will pass your comments on to Hilary. I am sure she will appreciate them :)

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  8. The dish looks beautiful and I love the idea of parmesan crusted croutons.

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  9. I love courgette so this is a winner with me!

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  10. I've never had vichyssoise ... or zucchini soup for that matter. But I love the sound of both. Especially with the croutons. =)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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