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Pea, courgette and parmesan cheese soup

Name: Pea, courgette and parmesan cheese soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 6 as a starter
Cuisine: British recipes
Ingredients: 1½ tbsp olive oil; 500g courgettes, halved lengthways and sliced into 0.5cm half moons; 1 garlic clove, finely chopped; ½ tsp white pepper; 1 litre fresh chicken stock; 300g maris piper potatoes, cut into even chunks; 200g frozen peas; 50g fresh basil, roughly chopped; 90g parmesan, finely grated, plus extra to scatter over; Crusty bread to serve; For the garnish; Crème fraîche; 1 courgette, cut into strips/ribbons (we used a Y-shaped peeler), tossed in lemon juice to soften; Extra-virgin olive oil

Published: 17 Aug 16
Updated: 18 Mar 24

When summer provides a bounty of fresh vegetables, make this wonderfully bright green pea and courgette with parmesan cheese soup. You could serve as a light lunch or starter.

And if you’re lucky enough to have some courgette flowers, try these stuffed and deep-fried courgette flowers.

Easy
July 2016

Test kitchen approved

Serves 6 as a starter
Hands-on time 30 min

When summer provides a bounty of fresh vegetables, make this wonderfully bright green pea and courgette with parmesan cheese soup. You could serve as a light lunch or starter.

And if you’re lucky enough to have some courgette flowers, try these stuffed and deep-fried courgette flowers.

Nutrition: per serving

Calories: 127kcals
Fat: 4g (0.9g saturated)
Protein: 5.4g
Carbohydrates: 15.3g (2.8g sugars)
Fibre: 4g
Salt: 0.4g

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Ingredients

1½ tbsp olive oil
500g courgettes, halved lengthways and sliced into 0.5cm half moons
1 garlic clove, finely chopped
½ tsp white pepper
1 litre fresh chicken stock
300g maris piper potatoes, cut into even chunks
200g frozen peas
50g fresh basil, roughly chopped
90g parmesan, finely grated, plus extra to scatter over
Crusty bread to serve

For the garnish

Crème fraîche
1 courgette, cut into strips/ribbons (we used a Y-shaped peeler), tossed in lemon juice to soften
Extra-virgin olive oil

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Method

Heat the 1½ tbsp oil in a large pan over a medium heat and fry the courgettes, garlic and white pepper for 5 minutes until softened. Pour in the stock, bring to a simmer, add the potatoes and cook, uncovered, for 15-20 minutes until soft.
Add the peas and the basil, then simmer gently for 5 minutes. Add the parmesan and stir until melted. Allow to cool a little, then carefully transfer to a blender and whizz until smooth (or use a stick blender). Season to taste, then serve with a swirl of crème fraîche, courgette strips/ribbons, a drizzle of oil, extra parmesan and crusty bread.

Recipe from July 2016 Issue

Nutrition

Nutrition: per serving

Calories: 127kcals
Fat: 4g (0.9g saturated)
Protein: 5.4g
Carbohydrates: 15.3g (2.8g sugars)
Fibre: 4g
Salt: 0.4g

delicious. tips

If you like a bit of heat, scatter over some dried chilli flakes before serving.
Make 12 hours in advance, cool, then cover and chill without the garnish.