...with Cheese on Toast. A little indulgent it has to be said, but sliced bread and melted cheese is quite the happiest addition to a bowl of Courgette Soup. I am forced also to recall quite the most exquisite supper I had in the house of a sculptor in Colombia: cheese and garlic on toast with warm ripe figs. Bliss. Never since have I snubbed this cosiest of foods. I have posted this recipe before, or, its variation: Courgette and Pesto Soup. Because it is so brilliant, so delicious, so apparently glamourous, and yet ever humble, I feel obliged to remind you readers of it. Who would imagine the Courgette would make a soup of such soothing creamy qualities.
On this occasion the recipe went as follows:
Fry half an Onion, tonnes of Garlic, about five Courgettes in Butter and Oil. Put the lid on to allow the Courgettes to realeae some of their own juice. After about ten minutes, the Courgettes softening, the Onion translucent, add water or stock to the level of the veg. Bring to boil and simmer for say ten minutes. Blend. Add a large handful of Basil. Blend again. Stir in 1 tbsp of grated Parmesan. Taste, and this is (always) the most vital moment: the soup should have a lovely creamy whole with salty notes of Parmesan and the peppery fragrance of Basil. Alter and season accordingly with the lightest touch of salt, some pepper. Serve warm, drizzled with Olive Oil, sprinkled with torn leaves of Basil.
And, if wanting extra comfort, eat with Cheese on Toast.
The Basil and Pesto variation is made by using the same recipe as above but instead of the Basil and Parmesan. simply adding 1-2 tbsps of Pesto at the end.