Soupe A La Courgette Camilles Soup Recipes

Steps:

• In a large pot, warm the olive oil over moderately high heat. Add the bacon and cook, stirring often, until fat starts to render, about 3 minutes. Add the onions and cook until translucent, about 3 minutes. Stir in the zucchini and the demi-glace. Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to moderately low and cook, stirring often, until the zuchini is tender, about 2 minutes. Add the cheese, creme fraiche and butter and stir until the cheese is melted. Season with salt and pepper and serve in warmed bowls.

Steps:

• Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins.
• Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat's cheese and basil, then blitz again.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, spoon half the soup into two bowls or large flasks, then cool and chill the remainder for another day. Reheat in a pan or microwave to serve. If serving in bowls, scatter with some extra basil leaves and the seeds, and eat with the rye bread.