A late summer soup of courgette and Parmesan with a crunchy Ramiro pepper salsa

September 9, 2011

Courgette and parmesan soup  with a crunchy pepper salsa

Unless there’s an Indian summer on the horizon it looks like we’ve had our lot. I don’t normally make soup with summer varieties but this week it feels like the only way to go. I unearthed a couple of Parmesan rinds in the fridge the other day and decided to use them with this week’s courgettes. Those rock hard rinds should never be thrown away because they are brilliant for soups. When they sit in liquid they release a goergeous salty savouryness that adds loads of flavour. There doesn’t seem to be any use by date to this so always keep them.

The soup I made was simple – courgettes, spud, onions, garlic and a little marjoram. The Parmesan rind brings it all together and gives the dish a lovely depth.  To add a bit more punch and texture I made a crunchy salsa with Ramiro pepper, garlic scented breadcrumbs and a little balsamic to serve on top. This recipe makes enough for 2 but if you have more courgettes I’d recommend making a double quantity.

A summer soup with courgette and Parmesan with a crispy Ramiro pepper salsa

You’ll need:

1 medium onion, roughly chopped

Olive oil

2 cloves garlic, roughlychopped

A pinch dried marjoram (or oregano)

1 bay leaf

300gr courgettes sliced and quartered

200gr potato peeled and diced

A piece of Parmesan rind about 3cm x 3cm

750ml vegetable stock (as always I go for Marigold)

For the crispy salsa

1/2 Ramiro pepper very finely chopped

1/2 small onion very finely chopped

1 tablespoon parsley finely chopped

2 cloves garlic finely minced

A small piece fresh chilli

2 heaped tablespoons breadcrumbs

1 tablespoon olive oil

Salt and pepper

Balsamic vinegar

Begin by heating a generous glug olive oil in a pot over a medium heat. Throw in the onions and toss for a few minutes until soft then add the garlic, marjoram, bay leaf and a pinch of fine salt. Saute for another minute then add the courgettes and potatoes. Continue cooking for another five minutes. Throw in the Parmesan rind followed by the stock. Bring everything to the boil then turn the heat down and simmer for 20 minutes while you get go with the salsa….

Fiinely chopped peppers

Heat a tablespoon olive oil over a medium heat. Add the garlic, toss for about 30 seconds until it has softened but not changed colour then add the breadcrumbs. Toss with the garlic then add the pepper, chilli onion and parsley. Saute everything for about a minute then turn up the heat a little and add a dash of balsamic. Allow it to burn off, stirring all the while then turn off the heat. Add a tiny pinch of salt and a good grinding black pepper.

To finish the soup, remove the bay leaf and Parmesan from the pot then blast til smooth with your hand blender. Check your seasoning and consistency (you may like to add a little more water or stock) then serve topped with the crispy salsa. As I finish writing this the sun is now blasting into the kitchen. Indian summer!? Let’s hope so. This soup tastes even better in a sunny garden.

Have a great weekend,


3 Responses to “A late summer soup of courgette and Parmesan with a crunchy Ramiro pepper salsa”

  1. Claire Says:

    Looks great Sarah!

  2. Julia Says:

    It’s absolutely delicious!! I didn’t have enough courgettes left and through in some broccoli on top and it worked well. We devoured the whole pot in one day! Thank you, Sarah! 🙂

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