Now that I’m back in England I’m having to revive my English vocabulary. Aubergine not eggplant. Courgette not zucchini. Bicarbonate of soda not baking soda. Chips not fries.
So for lunch yesterday we had one of my favourite soups, which is either Zucchini and Rosemary or Courgette and Rosemary depending on which side of the Atlantic you eat it. It’s equally good on both, a pretty green colour and very warming on a winter’s day. A handy recipe to have in case your guests include vegetarians or the wheat/gluten-intolerant, as it can be made with vegetable broth or cubes and is self-thickened with potato.
Courgette/Zucchini and Rosemary Soup
2 tablespoons butter
1 tablespoon olive or other oil
1 large onion, chopped, or equivalent number of shallots
2 cloves garlic, sliced (or 1 tsp garlic granules, or 2 tsp freeze-dried chopped garlic)
2 teaspoons fresh rosemary, minced
6 cups chicken or vegetable stock (1-1/2 UK pints water plus 6 Oxo chicken or vegetable cubes)
1 large potato (russet or King Edward – a floury rather than waxy one), peeled and sliced
3 medium courgettes/zucchini, chopped or cubed
- Melt butter with oil in heavy large saucepan over medium high heat. Add onion; cook until translucent but not brown, about 5 minutes.
- Mix in garlic and rosemary and stir well.
- Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes, until potato just done.
- Add sliced zucchini; simmer until tender, about 15 minutes.
- Working in batches, puree in blender. Season with salt and pepper.
