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Author Notes: Scallopini, also known less romantically as patty pan and custard squash, is often described as being shaped like a flying saucer but I always think it resembles a pie.
It is best eaten when the fruit is small, no more than 10cm in diameter, otherwise it starts to becomes too fibrous. Here I’ve scallopini in a rich, nourishing, creamy soup which has a superb flavour. Furthermore, it's a quick and simple recipe, so if you happen to have some scallopini on your hands why not give it a try?
- 2 pounds scallopini, chopped into chunks
- 1 onion, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon sea salt
- 1 liter vegetable stock
- 2 tablespoons extra virgin olive oil
- Heat the olive oil in a large pan over a medium heat. Add the onions and cook until soft and translucent. add the garlic and the scallopini and cook for a further two minutes.
- Add the vegetable stock, stir and bring to a simmer. Reduce to a low heat and simmer for 10 minutes, stirring occasionally.
- Remove from the heat, add most of the mint (reserving a small amount for decoration). Leave to cool.
- Using a blender, blend the soup until smooth and creamy. Return to a clean pan and warm the soup over a low heat until it just starts to bubble at the edges. Remove from the heat. To serve, ladle into bowls topped with the reserved mint. Serve with a good bread.