This is a surprisingly creamy, pleasantly unctuous soup. A perfect way to use an excess amount of summer courgettes and one of the simplest soups you could ever wish to make. Since courgettes, on their own, can taste rather bland it is important to consider how you are going to give this soup a savoury punch. The most effective way is to use a good animal fat – either butter, goose fat or lard with some olive oil to loosen the fat and a chicken or veal stock. If you don’t have any stock to hand consider adding anchovies or olives as alternatives.
Courgettes, onion, stock, soured cream, salt & pepper
Fry the onions on a medium heat in some butter or goose fat. Add some olive oil if the onions are beginning to stick to the pan. The animal fats will add a desirable flavour to the final soup, whilst the olive oil will add texture. When the onions are tender and translucent add the sliced courgettes. Leave to fry for a good ten to fifteen minutes or until the courgettes have turned a gentle, golden brown. Add the stock and leave to simmer for no more than five to ten minutes. If you don’t have a good stock add a tin of olives or a tin of anchovies.
Blend the whole together with a hand-held blender. Leave to cool. When the soup has reached a temperature that it no longer scalds the hand add a table-spoon of yoghurt, sour cream or some cultured milk. Sprinkle with chives, or any fresh seasonal herbs you have to hand, before serving.
You can substitute courgettes with cucumber though if using cucumber I would recommend using a few potatoes to thicken the soup.
Enjoy the final result.