Summer Bounty in a Bowl: Delia’s Courgette Soup with Watercress and Pecorino Pesto

As a fervent home cook who relishes the change of seasons and the array of ingredients they bring, I find late summer to be a particularly exciting time, especially for making the most of courgettes. This light, yet richly flavorful courgette soup, embellished with a delightful watercress and Pecorino pesto, has become a staple in my kitchen. It’s perfect for those days when the abundance of courgettes makes them an irresistible buy.

How To Make Courgette Soup Delia’s Recipe Overview

This recipe serves about 6 people and takes approximately 45 minutes from start to finish. It is an ideal choice for a refreshing summer meal that is both satisfying and easy to make. The combination of buttery sautéed courgettes, tender potatoes, and a savory broth creates a smooth base, while the homemade pesto adds a unique, peppery zing that elevates the soup to a new level of deliciousness. Whether you’re catering to vegetarians or simply seeking a delightful dish that celebrates summer’s bounty, this soup, with its adaptable pesto, is sure to impress.

Ingredients:

• Courgettes: 1.5 lb (approximately 675 g), diced with their skins on
• Garlic: 2 cloves, finely chopped
• Potatoes: 6 oz (170 g), peeled and diced
• Butter: 3 oz (85 g)
• Large onion: 1, chopped
• Single cream: 7.5 fl oz (225 ml)
• Chicken or vegetable stock: 2 pints (about 1130 ml) for versatility
• Salt and freshly milled black pepper, to taste

For the pesto:

• Watercress: 3 oz (85 g)
• Salt, to taste
• Pine nuts: 1.5 tablespoons
• Garlic: 1 small clove, crushed
• Extra virgin olive oil: 9 tablespoons
• Pecorino Romano or Parmesan (vegetarian versions available): 1.5 oz (45 g), grated

Instructions:

1. Begin by heating the butter in a sizable pot over a medium flame. Toss in the onion and one clove of garlic, sautéing until they’re soft but not browned, which should take around 5 minutes.
2. To the pot, add the courgettes and potatoes. Stir them well so they get nicely coated with the butter. Let them cook alongside the onion and garlic for an additional 5 minutes, stirring occasionally.
3. Next, pour in your choice of stock. Increase the heat to bring the mixture to a boil, then lower the heat to let it simmer gently. This should take about 20 minutes, or until the potatoes are soft to the fork.
4. While the soup is simmering, it’s time to prepare the pesto. In a blender, combine the watercress, the remaining clove of garlic, the pine nuts, and the grated cheese. Pulse while gradually adding the olive oil until the mixture becomes smooth. Season with a pinch of salt to taste.
5. Once the vegetables in the soup are tender, take the pot off the heat. Use an immersion blender to purée the soup until it’s completely smooth.
6. Stir the cream into the soup, and adjust the seasoning with salt and pepper as needed. Warm the soup over low heat, being careful not to let it boil, just until it’s heated through.
7. Serve the soup in individual bowls, garnishing each with a drizzle of the prepared pesto. Use a zigzag motion to create an appealing design on the surface.
8. Enjoy your beautifully crafted courgette soup, a testament to the flavors of late summer, enhanced with a homemade watercress and Pecorino pesto for that extra special touch.

Nutritional Information (per serving):

Calories: 300 kcal

Protein: 6g

Fat: 25g

Carbohydrates: 15g

Vitamin A: Good source

Vitamin C: Good source

Calcium: Good source

Also Read: Delia Smith Pancakes Recipe

Serving Suggestions

Crusty Sourdough Bread: The tangy, robust flavor of sourdough pairs wonderfully with the creamy texture of the courgette soup, offering a delightful contrast and a perfect tool for scooping or dipping.

Grilled Chicken Salad: A light, herby grilled chicken salad complements the soup with added protein and a fresh, crunchy texture, making for a balanced and nutritious meal.

Quinoa Tabbouleh: This refreshing, lemony quinoa tabbouleh adds a wholesome grain and herbaceous element to the meal, enhancing the soup’s flavors with its vibrant freshness.

Goat Cheese Crostini: Crisp crostini topped with creamy goat cheese add a rich, tangy dimension that melds beautifully with the soup, offering a satisfying crunch and depth of flavor.

Cucumber Ribbon Salad: A salad of thinly sliced cucumbers dressed in a light vinaigrette provides a cool, crisp contrast to the warm soup, bringing a refreshing balance to the palate.

FAQs:

Can I make this soup vegan?

Absolutely! To adapt this soup for a vegan diet, substitute the butter with a plant-based alternative and use a dairy-free cream for the soup. For the pesto, opt for a vegan Parmesan-style cheese, which is readily available in most health food stores. These swaps allow you to enjoy the rich, creamy texture and depth of flavor in this soup, all while adhering to a vegan lifestyle.

How can I store leftovers?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, ensuring it retains its freshness and flavors. The pesto, due to its olive oil and cheese content, may be kept in a separate sealed container in the fridge for up to a week. Reheat the soup gently over low heat, stirring occasionally, to enjoy it as if it were freshly made.

Can this soup be served cold?

Yes, this courgette soup can be wonderfully refreshing when served cold, making it a versatile dish for warm summer days. To serve cold, prepare the soup as directed and allow it to cool to room temperature before refrigerating for at least 2 hours. This chilling process enhances the flavors and provides a refreshing alternative to traditional hot soup. Just remember to give it a good stir before serving and drizzle with the pesto for that burst of flavor.

Is it necessary to peel the courgettes?

No, peeling the courgettes isn’t necessary. In fact, keeping the skins on adds a beautiful touch of color and increases the fiber content of the soup, making it even more nutritious. The skins soften during cooking, ensuring a smooth consistency once blended. This approach also simplifies preparation, making this dish even easier to create.

Can I substitute pine nuts in the pesto?

Certainly! While pine nuts are traditional in pesto for their creamy texture and subtle flavor, they can be substituted with walnuts or almonds. These alternatives offer a slightly different flavor profile but still produce a delicious pesto that complements the soup beautifully. It’s a great way to use what you have on hand or cater to personal taste preferences.

Conclusion:

This courgette soup with watercress and Pecorino pesto is a celebration of late summer’s generosity. It’s a versatile dish that can adapt to dietary needs while providing a gourmet experience at home. Its creamy texture and robust flavors make it a perfect starter or a light main course. Enjoy crafting this delightful dish and bask in the flavors of summer!