I made this soup a while back with the last of the courgettes from my garden. It was a pretty poor year for courgettes, I only got a handful. So I don't have all the grated and sliced courgette in the freezer that I usually have. This soup was delicious. I have changed my stock cubes from Knorr stock pots to Marigold Vegetable Bouillon which has a much better taste than those I was using before. It also froze really well.
1kg very firm small courgettes, sliced 3-4mm thick
salt and pepper
2 garlic cloves, peeled and finely chopped
750ml milk (or use half milk, half veg stock)
1-2 bay leaves
100g rindless goat's cheese
Basil leaves (or mint, if you prefer)
Heat the oil in a large saucepan over a medium heat. Add the courgettes and, once they're sizzling but before they start to brown, turn down the heat, season with a little salt (it helps draw out the moisture) and cook gently, stirring often. As they become tender, break them down a little until they have softened; this can take up to half an hour. Add the garlic when the courgettes are almost done, so it gets a chance to cook but not burn. You should end up with a fragrant, garlicky, rough courgette puree. Leave it coarse like this, or blitz in a food processor if you prefer a less chunky soup.
While the courgettes are cooking, put the milk in a pan with the bay leaves. Bring up to just below boiling, then leave to infuse.
Stir the cheese into the courgette mixture, then strain in the hot milk a little at a time and stirring all the while, until the soup is a consistency you like. Bring the soup just to boiling point, season and ladle into bowls. Top with a few shredded basil leaves.