Now that my three courgette plants have started to give courgettes, it has become really the star veg of my table each day. Wanted or not, I have to eat it, I can't abide wasting food, especially food that I have grown, that my soil has given me. So today instead of the usual puréed courgette velouté, I decided to keep it a bit chunky.
1 young onion
3 - 4 wet (fresh) garlic cloves
2 large new potatoes, scrubbed, not peeled
small sprig of fresh rosemary
700dl of vegetable stock or water
4 handfuls of peas, shucked fresh or frozen,
salt and pepper
How to go about it
Peel and chop onion. Peel and finely chop garlic, cut potatoes into large cubes along with the courgette. Put a couple of tablespoons of olive oil in a heavy bottom saucepan and gentle fry onion, garlic, courgettes and potatoes for 15 minutes until almost cooked, add more oil if it is dry. Then just cover with stock or water, add finely chopped rosemary and season, add 2 handfuls of peas. Let simmer for 5 minutes. Meanwhile cook the other to 2 handfuls of peas in a little water for 5 minutes, then purée. Add the puréed peas to the soup, heat through for a few minutes and serve.