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Hot Yoghurt & Courgette Soup.

May 29, 2011

And with the end of May, comes the end of the Month of Soup. It’s been fun! My love of soup has only increased – it’s given me a prompt to cook and experiment, wriggle out of the routine a little.

Next Sunday, I’m going to start a new month of cooking. Something wintery. Any suggestions?

I know that technically, given I’m in Australia, the name of this soup should be Hot Yoghurt & Zucchini Soup, but I’ve always preferred courgette over zucchini – it’s a more appetizing word, somehow. More fancy, certainly. I had my first courgette soup last year, for lunch at the teashop of a National Trust property in England.

It kicked arse. So does this. Honest, this baby is a little bit too good for words. If I ever open my teashop, it’s going on the lunch menu.

 

The Month of Soup!

Week 1 ::: Spiced Roasted Vegetable Soup.
Week 2 ::: Chicken, Vegetable & Pearl Barley Soup.
Week 3 ::: Hot & Sour Soup.
Week 4 ::: Hearty Mushroom Soup.

Hot Yoghurt & Courgette Soup.

Adapted from ::: Hot Yoghurt & Broad Bean Soup ::: Plenty by Yotam Ottolenghi.

Prep ::: 15 mins
Cooking ::: 1 hour 30 mins
Serves ::: 4

6 Tbsp olive oil
1 onion, quartered
4 celery sticks, quartered
1 large carrot, peeled, cut into chunks
5 lemon thyme sprigs
2 fresh bay leaves
30g flat-leaf parsley, stalks included
1.2L water
50g long grain rice
500g courgettes, cut into chunks
400g Greek yoghurt
2 garlic cloves, crushed
1 large free range egg
extra flat-leaf parsley leaves, chopped, to serve
salt and pepper, to season
sourdough toast, to serve

1. Heat olive oil in a large pan over a medium heat. Add onion, celery and carrot. Cook for 10 minutes, or until vegetables are fragrant and starting to soften, but not beginning to brown. Add thyme, bay leaves, parsley and water. Bring to the boil, then reduce heat to low and cook, covered, for 40 minutes.

2. Pass stock through a sieve into a medium saucepan. Discard solids. Return stock to large pan. Add rice. Bring to the boil, then reduce heat to low and simmer, covered, for 20 minutes. Add courgettes and cook, uncovered, for a further 10 minutes, or until courgettes are tender. Remove pan from heat and blend with a hand stab blender, until smooth. Return to a low heat.

3. Place yoghurt, garlic and egg in the medium saucepan and mix to combine. Add a ladleful of hot soup and mix to combine. Repeat, one ladleful at a time, until half the soup has been combined with the yoghurt mixture. Do this slowly, otherwise the yoghurt might split.

4. Pour the tempered yoghurt mixture in with the rest of the soup and mix to combine. Heat over medium heat, stirring, until simmering. Season with salt and pepper. Serve with hot buttered toast.

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3 Comments leave one →
  1. May 31, 2011 9:18 am

    How good is soup season? I’m loving it more than ever this year.

    • Francesca permalink*
      May 31, 2011 10:11 pm

      Me too! For some reason this year soup is just totally amazing. I love it!

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