Adapted from the wonderful Rory OConell’s courgette soup. This is a great way to use up the seasonal bounty. Even those who aren’t a fan of zucchini will love it.
- 1.5 tablespoons butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1 medium potato, peeled and diced
- 2 medium zucchini, cut into ½ cm dice
- 3 cups chicken stock
- A dollop of low-fat sour cream, optional
- 8-12 basil leaves
Garlic Oil
Mom likes to make extra and use it for other dishes in the coming days.
- 4 tablespoons olive oil
- 2 – 3 cloves of garlic peeled and very thinly sliced
- 1 heaping teaspoon of fennel seeds, coarsely ground (use whole or grind lightly in a mortar and pestle)
- Pinch of chili flakes
- Sea salt
Making the Soup
- In a medium stockpot, heat the butter and olive oil over medium heat until it begins to foam. Reduce the heat and add the onion, garlic, and potatoes. Season with salt and pepper.
- Cover and cook over very low heat for 10 minutes allowing the vegetables to sweat and begin to tenderize.
- Add the chicken stock and bring to a simmer, cook covered until the onions and potatoes are completely tender.
- Add the diced zucchini and simmer uncovered until tender.
- Turn of the heat and use a hand blender to puree the soup until smooth and silky. Taste and correct seasoning.
Making the Garlic Oil
- Heat the olive oil in a small pan over moderate heat. Add the thinly sliced garlic; it should sizzle on contact with the oil. Stir for a minute or two or until crispy and golden and cooked through, careful not to burn.
- Remove saucepan from the heat. Immediately add the coarsely ground fennel seed, a pinch of chili flakes, and a pinch of sea salt.
- Stir and pour into a small bowl to stop the cooking.
Serve the soup with a drizzle of garlic oil and some whole or torn basil leaves and a dollop of sour cream if desired.
Makes 6 servings.
Nutrition calculated without the optional sour cream.
