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Author Notes: I always think the fall is my favorite food season, until the summer is well upon us. Leafy greens, vine ripened veggies and stalls bursting beyond capacity at farmer's markets and along Portobello Road where I live during the summers in London all scream out for attention. For this I fire roasted corgettes and green onions and paired them with boiled potatoes to make a verdant and fresh soup that can be enjoyed either hot or cold. —Belle Année
- 4 tablespoons olive oil, separated
- 2 teaspoons garlic, minced
- 3 medium white potatoes, peeled and cut into quarters
- 3 courgettes or zucchinis sliced lengthwise into 4 pieces
- 1 bunch of green onions
- 16 ounces good chicken stock
- 2 pinches salt
- 1 teaspoon mixed red, white and black pepper
- 1 handful watercress
- 1 cup sour cream or creme fraiche (optional)
- Preheat your gas grill onto medium high heat - about 400 degrees. Brush the courgettes and green onions with olive oil and set aside.
- Place the peeled potatoes and a generous pinch of salt in a saucepan and fill with cold water. Place over high heat and bring to a boil until the potatoes are soft. Drain and set aside.
- Place the courgettes onto the grill and cook for 5 minutes on each side. Once removed, add the green onion and cook for 3 minutes. Chop both into 1" segments but reserve some of the grilled courgettes to be diced and served on top of the soup.
- Returning to the medium sauce pan (which is now empty because the potatoes are draining) add two tablespoons of olive oil, garlic, chopped green onion, chopped zucchini and potatoes. Add the chicken stock and bring up to a boil for 3 minutes.
- Add the handful of watercress and turn the heat off immediately. Blend in a powerful blender or use an immersion blender until the soup is fully creamed.
- Serve in a large shallow bowl with a few diced courgettes on top and, if you prefer, a dollop of sour cream.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish