This take on a courgette and pesto soup was inspired by some friends of ours leaving all the ingredients for pesto lying around the kitchen, along with the need to use up some courgettes on their last legs! It’s a great sharing dish, and letting your guests add the pine nuts and Parmesan themselves gives a great level of control on how tangy they want their soup.
- 8 courgettes, quartered, then cut into medium sized chunks
- 2 cloves of garlic
- Good handful of basil
- 600ml chicken stock
- 4tbsp pine nuts, toasted
- Shaved parmesan
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until around 260°C. Alternatively, you can use the heat whilst your oven is reaching temperature or cooling down after a pizza party.
Next, heat a good slug of olive oil in a high heat saucepan.
Then, add your courgettes, garlic, ¾ of your basil leaves, and season well with salt and pepper. Sweat for around 10 minutes or until starting to soften, with the courgettes starting to colour slightly.
Add the stock, and cook for a further 10 minutes.
Before blending your soup, use a slotted spoon to remove some of the nicely coloured courgettes for garnish.
Now you can blend your soup, check the seasoning and pour into serving bowls.
Top with your reserved courgettes and basil leaves.
Serve with toasted pine nuts and Parmesan on the side on a chilly night- tasty!
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