Creamy courgette soup with crispy garlic croutons

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Creamy courgette soup with crispy garlic croutons
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Saucepan with Lid
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3-ply Stainless Steel Saucepan with Lid
Ingredients
Method

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 600g courgettes, chopped
  • 1 Tbsp. tomato paste
  • 350g Boursin cheese (garlic flavour cream cheese)
  • 350ml chicken stock
  • 2 courgettes, sliced into ribbons
  • ¼ ciabbata loaf, torn into small chunks
  • 4 garlic gloves, skin on roughly crushed
  • 2 Tbsp. olive oil
  • Salt and pepper, to season

  • Method

  • 1
    Sauté the onions in the olive oil until translucent. Add the chopped courgettes and sauté on a medium heat for 5 minutes. Stir in the tomato purée and the Boursin®; the residual heat in the pan will melt the cheese.
  • 2
    When the cheese had melted pour in the chicken stock, stir and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper.
  • 3
    Using a hand-held blender or liquidizer, purée the soup to a smooth, creamy consistency.
  • 4
    Heat a stovetop grill, ideally a Le Creuset Toughened Non-Stick or Cast Iron Grill/Grillit® and grill the courgette ribbons, set aside.
  • 5
    For the croutons, pre-heat the oven to 200°C/Gas Mark 6. In a large bowl toss the ciabatta pieces and garlic with the olive oil and seasoning. Spread them onto a non-stick baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.
  • 6
    To serve, pour the soup into bowls and top generously with the grilled courgette ribbons and crispy croutons.