“—It’s going to be a busy night” to paraphrase Bette Davis in All About Eve—
rounded off by a lunar eclipse (http://www.guardian.co.uk/science/2011/jun/15/lunar-eclipse-moon-red).
She has a regular circle of enthusiasts, who dance each month on the night of the full moon for a couple of hours.
Everyone brings a dish to share after the dance.
My contribution–Courgette soup— is adapted from the River Cafe’s recipe.
It was spotted by our friend and fellow dancer, Sonia,
who grows courgettes herself and brings us a shining green handful from time to time.
It is simple and satisfying, with a light green hue and creamy texture.
1 kilo courgettes/zucchini–fresh as possible–cut into 1″ square pieces
2 tablespoons olive oil
2 cloves of garlic–chopped
500ml/1 pint stock–I use organic vegetable stock cubes
1 small pot/125gms low/no fat yogurt
50gms grated parmesan— add more to your taste
salt & pepper
a handful each of chopped parsley and chopped basil
- Fry the courgettes and garlic in the oil until they are very tender and browned a little–about 30 minutes.
- Add the stock and bring to a gentle simmer for 5 minutes.
- Season with salt and pepper– taking care with the salt assuming there is salt in the stock.
- Let the soup cool a little.
- Remove a quarter of the courgette pieces and liquidise the rest with a food mixer or handheld liquidiser.
- Return the whole courgette pieces to the soup.
- Stir in the cheese and yogurt followed by the parsley and basil.
- Reheat gently.
- Check the seasoning and bring up to a simmer.
- Serve in warm bowls.