This delicious soup is easy to make. The recipe was given to me by the chef at the Bosanga Bush Camp, a sister camp of the Lunga River Lodge, in Kafue National Park in Zambia -Mamta. Serves 3-4.
500 gm. courgettes, sliced with skin intact
1 onion, peeled and thickly sliced
1 tbsp. butter
1 tsp. plain flour (optional)
375 ml. chicken or vegetable stock
150 ml. dry white wine
Salt and pepper to taste. You can use a good quality stock granules/cubes instead.
Heat butter in a pan and fry onions until soft.
Add courgette, salt and pepper and cook on low-medium heat for 20 minutes.
Add (sprinkle) flour and stir it in. This soup is quite thick without the flour, so add it if you want a very thick soup.
Add stock and wine and bring to boil. Cook until soft.
Blend until smooth, using a hand held blender or in a liquidizer.
Return to pan, adjust seasoning and consistency. If too thick, add a little more milk.
Heat through but do not re-boil.
Serve hot with a swirl of cream on top, with a bread of choice. You can also serve this soup chilled.
Also see Soup Selection.
1 tsp. dry oregano can be added at step 2.
Add 100 gm. dolcelatte or Stilton or another blue cheese or Gorgonzola cheese, at the end of step 4, before blending. Grate/crumble before adding.