Great, easy and extremely green summer soup! Feta and lemon zest topping with a drizzle of olive oil is an idea you can recycle almost with any soup. A trick of great soup masters. And maybe you should plant that basil in a big pot in late spring, so you have your own supply over the summer. Other great lindy soups here.. Method. Heat the 1½ tbsp oil in a large pan over a medium heat and fry the courgettes, garlic and white pepper for 5 minutes until softened. Pour in the stock, bring to a simmer, add the potatoes and cook, uncovered, for 15-20 minutes until soft. Add the peas and the basil, then simmer gently for 5 minutes. Add the parmesan and stir until melted.
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The Guardian Cook supplement, July 8, 2017 Easy Ottolenghi Summer Eat Your Books
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The zucchini should get a little color before adding the liquid. Add the broth and bring soup to boil. Turn down slightly and let cook, uncovered, for about 7 minutes or until the zucchini is tender (but not mushy). Add peas and stir for 1 minute. Take off the heat and add all the basil. Blend until smooth.. Save this Courgette, pea and basil soup recipe and more from The Guardian Cook supplement, July 8, 2017: Easy Ottolenghi Summer to your own online collection at EatYourBooks.com
