My Courgette and Mint Soup

Last week I posted a link to a recipe for courgette and mint soup on my recipe for zucchine sott’aceto and a couple of people have got back to me saying they’ve made this soup but always found it bland and what was my recipe if it’s tasty. So here it is:

The difference in my soup is I use home made chicken stock rather than vegetable stock and add a couple of other additions to the pot, so here’s the ingredients:

1.5 litres of water

200 ml chicken stock

3 medium sized courgettes

large bunch of mint (I use a mix of spearmint and garden mint)

small bunch of lemon thyme

2 garlic cloves

1 onion (and a pinch of black pepper)

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Add your chicken stock to the water* and put it on the heat, then chop the onion and two courgettes and in a pan with a little olive oil fry them until just golden, the aim is to get a roasted flavour but with little colouring.

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Roughly chop the third courgette and with a liberal sprinkle of black pepper add to the water and bring it to the boil.

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When the water comes to a boil, add the pan-fried courgette and onion and in the hot pan add the garlic cloves and keep them on the heat until they start to lightly brown then add to the soup. Turn the heat down to a simmer and after washing the mint and thyme add the leaves to the liquid and let it simmer for 25 minutes.

After 25 minutes turn off the heat and let it cool down completely. Once cold the fat from the chicken and the olive oil will be resting upon the surface of the soup. Remove this by lightly laying a piece of kitchen towel onto it and it will soak up the residue. Do this 2 or 3 times until the surface of the soup is clear. Add in batches to a blender and liquidise and it’s then ready for either freezing (the soup stores well for several months) or storing in the refrigerator for a week, or you can simply reheat and enjoy with crusty bread.

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* I add my home made chicken stock straight from frozen into the water at the start of the process. I make it by simmering a roast chicken carcass (often after a roast dinner) in a litre of water for about 40 minutes. After skimming the fat off the top it store it in 200 ml containers in the freezer.

This is a great healthy soup that can be eaten chilled or hot and is low in calories for people watching their weight. Courgettes are high in vitamin A and mint is great for maintaining a healthy gut. So this is a tasty soup and good for you too. Try it and let me know what you think.

Zucchine Sott’aceto

At this time of the year courgettes (zucchine) are in great abundance, I’ve already used some from my orto to make spiced Indian chutney and have a few cubed and stored in the freezer for use later in the year. Two of my favourite things to make with courgettes is courgette and mint soup which is delicious hot or cold and zucchine sott’aceto, which translates as courgettes under vinegar.

I was given this recipe by a lady from Naples and it’s so versatile, it can be served as a condiment, as a side vegetable, (goes really well with griddled pork) or as a part of an antipasti platter and it’s great in a cheese sandwich.

It’s so easy to make and has just three ingredients: 1 medium sized courgette, 6 garlic cloves and white wine vinegar.

First slice the courgette into thin strips, if you have a mandolin this will be easy but if not use a sharp knife and don’t worry if they are not uniform, you’ll be eating them not entering them in a beauty competition.

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Splash them with just a drizzle of olive oil, then rub the oil into the slices.

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Heat a dry griddle pan and once hot add the sliced courgettes but don’t crowd them as the water content needs to evaporate and if there’s too many in the pan they’ll steam.

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Once they’ve been charred on both sides add them to a bowl and add a pinch of coarse sea salt.

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Chop the garlic cloves and add to the bowl then cover with just enough vinegar to touch the top layer, then set aside in a refrigerator. After a couple of hours turn them over so the top layer is now in the bottom of the bowl, this means all the slices will absorb the same amount of vinegar.

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This is best made the day before you’re going to use it as it lets the flavours develop. It keeps for up to a week in the fridge, but I’ve found at parties and barbecues it tends to only last a matter of minutes before my guests have devoured it all.