One of my all-time favourite soups. There’s something really decadent in the flavour of this soup even though it uses such simple ingredients. One of the classic French soups that never goes out of style and is also forgiving enough to be played around with. I sometimes add Amarula cream to it to give it a twist. Traditionally there isn’t any parmesan in this soup but I’ve found the cheese adds so much more character to it.
Be careful when making this soup though, if you cook the courgettes for too long they’ll go brown and you’ll end up with a beige looking and unattractive soup. Unless you love beige colours that’s not a good look! P.S. A courgette is the French name for Baby Marrow
- Leeks – 100g
- Celery – 40g
- Courgette – 300g
- Cream – 80ml
- Parmesan cheese, finely grated – 30g
- Butter – 30g
- Vegetable stock (liquid stock, not stock cubes) – 120ml
- Bay leaf – 1
- Smoked Paprika – 5ml
- Sea salt
- White pepper
- Cut the leeks and celery into small equal sized pieces. Cut the courgettes into larger pieces, about a finger size thick.
- Cook the leeks and celery in the butter until soft.
- Add the courgettes and the vegetable and cook until tender.
- Remove the pot from the heat and blend until smooth.
- Return the soup to the stove and add the bay leave and cream.
- Season with the salt and white pepper.
- Strain the soup (this is optional) and add the parmesan cheese and paprika.