Soup night – courgette and Brie
It’s Tuesday and after last week’s departure from soup to a bean casserole, we’re back on the soup again.
Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best!
Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like!
Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it.
You will need:
Courgettes – about three medium-sized
Potatoes – two to three medium-sized depending on how thick you like your soup
Brie – I put in about a 3oz piece
About a litre of water
Salt, pepper, herbs to taste
Large pan to cook it all in
Blender or hand blender if you prefer smooth soup
Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan.
Next peel the potatoes, chop into chunks and add to the courgettes in the pan. Potatoes are wonderful for thickening soup, so depending on how thick you like your soup to be, you will add more or less potato.
Cut the Brie into smaller pieces and add that too. Finally, add the stock cube, water and seasoning. I use about a teaspoon of dried mixed herbs at this time of year.
Put on the pan on the stove and bring to the boil. At this point, I put my pan in the bottom (simmering) oven of my Aga and it will sit there until I’m ready to put the soup in the blender. You can get the same effect from a conventional oven on a very low light (ideal if you’re out at work all day) or in a slow cooker. You only need to cook the vegetables until they’re soft so even if you’re in a bit of a hurry, it will only take about 20 minutes to make your soup if you don’t have time to leave the pan.
Once the vegetables are cooked, transfer the contents of the pan to a blender (or use a hand blender in the pan) and blitz it until it’s smooth. This soup is better blended, in my opinion, because as you can see, the Brie doesn’t melt completely and blending it will make sure that no one gets a spoonful of Brie rind! If the soup is too thick, add more water. If it’s thinner than you’d like you can thicken it up with cornflour. Taste for seasoning.
I like to serve the soup with bread still warm from the bread maker (another wonderful time-saving device!). Recently, I’ve had to make extra soup as big daughter has started taking it to college with her in a flask for her lunch. It does mean that I’m having to fight people away from the pan though – too many platefuls of “seconds” and she’ll be going hungry!