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Courgette Soup with Bruscetta

Mattby Matt, 8 yr, 7 m ago in Blog
Comments | Tags: Box News, summer season, Local, Cat Lane, bread, soup

 All this week’s vegetables are UK grown with the exception of the Spanish squash in the very largest boxes. The onions are from Herefordshire but everything else is from Yorkshire or adjoining counties. If you grow your own vegetables then you might have a glut of courgettes, tomatoes or onions on the way. Just give us a call and we can make substitutions in your box.

The following recipe is adapted from one in ‘The Good Table’ by Valentine Warner; based on a dish he enjoyed on an Italian holiday. It employs the Italian technique of cooking parmesan rind with the vegetables to impart a rich savoury flavour to the subtle, creamy courgettes, and you’ll also need a really flavourful rustic bread like a ciabatta or sourdough for the bruscetta. The latest addition to the range of breads from our CAT LANE BAKERY is the ‘Wild White Spelt’. id=Slowly fermented using only wild yeast, it’s perfect for this ...

Courgette Soup with Bruscetta... for 4

  • 1 medium onion chopped,
  • 2 cloves garlic chopped,
  • 500g courgettes cut into 3 cm chunks,
  • a grating of nutmeg,
  • black pepper,
  • salt,
  • 2 tbsp olive oil,
  • 300ml milk,
  • 30g parmesan rind,
  • 1 sprig rosemary,
  • extra parmesan and olive oil to finish.

the bruscetta ...

  • 4 slices bread,
  • olive oil,
  • 300g spinach or chard leaves,
  • a squeeze of lemon juice,
  • 1 clove garlic ...
  1. Heat the olive oil in a saucepan and soften the onion for about 10 minutes.
  2. Add the garlic, courgettes, parmesan rind, rosemary, pepper and nutmeg, cover, and cook gently for 15 minutes stirring occasionally.
  3. Add the milk and heat gently without boiling for 1o minutes.
  4. Then blend the mixture, and season generously with salt.

To prepare the bruscetta

  1. cook the spinach in boiling salted water for 5 minutes. 
  2. Drain well, chop, and season with salt, lemon juice and a little olive oil.
  3. Keep warm. Drizzle olive oil onto the bread, toast it and rub a clove of garlic across one side of each piece.
  4. Pour the soup into warmed, shallow bowls.
  5. Place a slice of bruscetta in each bowl, topped with spinach, and finish off with parmesan shavings and a drizzle of olive oil.

Spanish Goodies ... If you’ve been watching Rick Stein’s ramble across Spain and feel inspired, see our new Stocklist for a list of our Spanish specialities ...

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