Delia Smith Courgette Soup
Delia Smith's Courgette Soup with Watercress and Pecorino Pesto is a light, vegetarian-friendly dish perfect for the late summer months when courgettes are abundant and inexpensive. This recipe beautifully combines the freshness of courgettes with the sharpness of Pecorino cheese and the peppery taste of watercress, making it an exquisite summer soup that can be enjoyed hot or cold.
Ingredients for Delia Smith's Courgette Soup
- Courgettes: 450g, diced with their skins on
- Butter: 50g
- Potatoes: 110g, peeled and diced
- Onion: 1 large, chopped
- Garlic: 1 clove, finely chopped
- Chicken or vegetable stock: 850ml (for vegetarians, use vegetable stock)
- Single cream: 150ml
- Salt and freshly milled black pepper
For the Pesto:
- Watercress: 50g
- Garlic: 1 small clove, crushed
- Pine nuts: 25g
- Olive oil: 150ml
- Pecorino (or vegetarian Parmesan-style cheese): 50g, grated
Preparation Instructions
- Start by melting butter in a large saucepan, then add the diced potatoes, courgettes, chopped onion, and finely chopped garlic. Stir to coat the vegetables in butter.
- Season with salt and black pepper, partially cover the pan, and let the vegetables sweat on low heat for 15 minutes.
- Add the stock and simmer gently for another 7-10 minutes until the potatoes are soft and the courgettes are tender.
- Prepare the pesto by blending watercress, garlic, pine nuts, and olive oil in a food processor until smooth. Stir in the grated Pecorino cheese.
- Purée the soup slightly cooled, in a blender until smooth, then return it to the saucepan.
- Stir in the cream and gently reheat the soup.
- Serve by ladling into bowls, topping each with a spoonful of pesto, and zigzagging the pesto over the surface of the soup for a delightful presentation.
Storage and Reheating
This soup can be stored in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a little water or stock if it has thickened too much upon cooling. For longer storage, freeze the soup without the cream and pesto, and add these after thawing and reheating.
Nutritional Information
This soup is a good source of vitamins A and C, provided by the courgettes and watercress. It's also rich in calcium from the Pecorino cheese. However, be mindful of the fat content from the butter, cheese, and cream. For a lighter version, you can substitute the cream with a lower-fat option or omit it altogether.
FAQ about Delia Smith's Courgette Soup
Q: Can I make this soup vegan? A: Yes, by using olive oil instead of butter, vegetable stock, and a vegan cream alternative. Omit the Pecorino or use a vegan cheese for the pesto.
Q: Can I use another type of nut for the pesto? A: Absolutely, almonds or walnuts could be a good substitute for pine nuts.
Q: Is this soup freezer-friendly? A: Yes, without the addition of cream and pesto. Freeze the soup base and add cream and pesto after reheating.
This recipe originates from Delia Smith's collection, known for its simple yet flavorful dishes that highlight the quality of the ingredients.