So it is only mid June and today we are already under siege from courgettes. From now until September it will be almost impossible to keep up with their ebullient production.
However few plants we decide to plant this always seems to be the case and today there were several that really should have been picked earlier and were slipping away towards their marrowy family friends.
Soup seemed to be the answer and what a simple pleasure it was.
The purest of soups a dollop of creamy Greek yogurt to which I added some chopped mint and a slice of garlicky grilled pain de campagne is all it took to make this not yet too hot Sunday almost perfect.
2 tbs. Good olive oil
a knob of butter
1 kilo mixed yellow and green courgettes, roughly chopped
1/2 a young white onion, roughly chopped
1 very small clove of garlic, chopped
3 or 4 basil leaves
3 mint leaves
a sprig of chervil
salt and pepper
juice of half a large lemon
good Greek yogurt
4 or 5 small mint leaves, finely chopped
some thick slices of pain de campagne, rubbed with a clove of garlic , painted with olive oil and preferably grilled on a bbq
heat the oil and butter in a large pan, add the onion and sauté gently until soft
add the garlic and continue to cook for another minute
add the courgettes and cook over moderate heat, stirring
when they begin to soften and are giving off quite a lot of liquid add the herbs, and seasoning, continue to cook for another few minutes until the courgettes feel well cooked
tip into a Thermomix or liquidiser and blend for 1 minute
add boiling water to thin to taste, I like it quite thick
check seasoning , add the juice of half a lemon and serve with your minted yogurt and crunchy bread