Courgette soup with gremolata
Ingredients
- 25 g butter
- 1 onion finely chopped
- 250 g courgette diced
- 1 celery stick diced
- 2 garlic cloves finely chopped
- 75 g arborio rice
- 1.2 litres chicken stock
- or
- 1.2 litres vegetable stock
- 150 ml ¼ pint dry white wine
- 2 eggs beaten
- 4 tablespoons freshly grated Parmesan cheese
- salt and pepper
- Gremolata
- small bunch of basil
- small bunch of parsley
- 2 teaspoons capers
- grated rind of 1 lemon
Instructions
- Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until softened. Stir in the courgette, celery and garlic and fry briefly, then stir in the rice.
- Pour in the stock and wine, season with salt and pepper and simmer for 15 minutes, stirring occasionally until the rice is tender.
- Take the pan off the heat and leave to cool slightly. Beat the eggs and Parmesan together in a bowl, then gradually mix in a ladleful of the hot stock. Pour this mixture back into the saucepan and stir well. Heat gently until the soup has thickened slightly but do not boil or the eggs will scramble.
- Chop all the gremolata ingredients finely and mix together. Ladle the soup into bowls and sprinkle with the gremolata.
Notes / Tips / Wine Advice:
For courgette, lemon & salmon soup, make up the soup as above, adding 375 g (12 oz) salmon steak for the last 10 minutes of the soup’s cooking time. Lift out and flake the fish into pieces discarding the skin and any bones. Beat 2 eggs with the juice of ½ lemon in a bowl, gradually mix in a ladleful of the hot soup then stir back into the saucepan. Heat gently until the soup is slightly thickened. Divide the salmon between serving bowls, ladle the soup on top and sprinkle with a little parsley.