One of the problems, if it can honestly be called a problem is the glut of zucchini that any conscientious vegetable garden tenderer amasses at the height of the summer. Certainly here at Bellaugello Gay Country House, the hot Umbrian summer sun ensures that we have plenty of these delicious vegetables. Recently I was reminded that this surfeit concerns me, and I discuss or rant with my guests here about such mundane things as the glut. Oh! I do so sympathise with you guys…
So I learnt in a recent email from Alphons who reminded me that I was ranting on about the problem last summer and he kindly sent me his solution to the zucchini glut, a simple tasty soup:
- 1 kilo of peeled courgettes
- 2 spoons of olive oil
- 2 cloves of garlic, chopped
- 500 ml Chicken bouillon
- 175 ml cream (we call it whipped cream but don’t whip it)
- Small bunch of basil, chopped
- 1 bunch of parsley (the smooth one not the curly one), chopped
- 120 gram Parmesan grated
Cut the courgettes lengthwise in quarters, and then in 2,5 cm long pieces. Heat the oil in a sauce pan and fry the garlic and courgettes approximately 25 minutes, until the courgettes are brown and real soft. Add salt, pepper and the bouillon and let it simmer for a few minutes.
Take the pan off the heater .
Puree ¾ of the courgettes in a food processor. Put all of the courgettes (puree and the pieces) back in the pan and add the cream, basil, parsley and parmesan.
Now you can cool it down and put in the freezer or just heat it up again
Sounds tasty indeed! The regular and frequent contact with guests from Bellaugello that I have is such a delight to me, I am making so many friends and like the zucchini the Bellaugello network is ever growing….