Saturday, September 5, 2009
The plots are producing at a great rate this week, Kathryn was up there today and dug more potatoes,more beans and tried some rhubarb also. I called out this evening and the kitchen is a flurry of baking and cooking.Kathryn is being 'helped' by Aoife and Sinead who were up to their elbows in flour!Brown bread, currant bread,rhubarb crumble and Blackberry jam were wafting around the kitchen.Kathryn and the girls picked the blackberries this morning around the plots.I made Angela's courgette soup and took her out some to taste.
As an aside to this I appreciate the cost benefits of growing our own,I needed one leek to make the soup and went to our local supermarket for it.I did pick a good firm one with a good length of white stalk and was flabbergasted to be charged 2.70e for it! I queried the price and was told they are 4.70e a kilo.Our leeks will be cossetted and looked after from now on! Thank God we have staggered them this year and they are coming on in rotation.
2 cloves garlic
900grms Courgettes, trimmed and sliced
1tsp dried oregano
115grms Stilton or blue cheese,(I used Tipperary Blue )
1/2 pint cream
Salt & Black pepper
Heat oil and butter in a large saucepan,add chopped onion, leek and garlic, cover with greaseproof paper and sweat on a low heat until soft.
Add courgettes, oregano and salt& pepper,cook over a medium heat for 10 minutes.
Pour on 1 pt stock, bring to the boil, then simmer gently on a low heat for 30minutes.
Add broken up cheese and stir until melted.
Allow to cool slightly and whiz with the blender until smooth and creamy.
Add 2/3 cream,stir over a low heat adding more stock to preferred consistency, check seasoning
Pour into heated bowls,swirl remainder of cream and garnish with chopped fresh oregano or parsley.
The general opinion is a delicious soup with very subtle flavour.
Courgettes can be soup,starter, main course and dessert, who ever said they were boring and uninteresting? (me)!