Day 6: Courgettes make the best soup: a lovely creamy texture and real body without heaviness. No potatoes, flour, oil or cream required. Mushrooms have a beautiful affinity with the courgettes. Their flavour is enhanced by dry frying until chestnut brown and nearly dessicated. Feel free to experiment with other additions. When I made this I had one of those bags of mixed salad leaves wilting in the fridge so I thought I would throw it in and it did no harm. A glug of sherry at the end of the cooking time might add a retro twist. Serve hot, cold or at room temperature.
courgette and mushroom soup
2 courgettes, washed and chopped into chunks
200 gr mushrooms, thinly sliced
100 gr salad leaves, no rucola!
2 cloves of garlic, roughly chopped
1 l vegetable stock
Freshly grated nutmeg, salt and pepper
Dry fry the mushrooms in a frying pan until all their liquid has evaporated and they are chestnut brown. They need some room, so do this in batches unless you have a giant pan.
Put nearly all of the mushrooms in a medium saucepan with the courgettes, garlic, salad leaves and the stock. Bring to the boil, then simmer for about 30 minutes.
Season well and blend until smooth. Stir the reserved mushrooms back in and serve.