Courgette and tomato soup

I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.

INGREDIENTS:

  • 3 tbsp olive oil
  • 2 onions, sliced
  • 225g courgettes, diced
  • 450g tomatoes, peeled and chopped
  • 2 small potatoes, peeled, diced and rinsed
  • 1.1L boiling water
  • 100g broad beans
  • 40g pasta (small pasta, broken pasta)
  • salt and pepper
  • 3 cloves of garlic
  • basil leaves
  • 2 egg yolks
  • 2 tbsp grated parmesan
  • 1 tbsp chopped flat-leaved parsley

METHOD:

  • Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
  • Add the diced courgettes, and cook gently for another 10 minutes.
  • Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
  • Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
  • Add the beans and the pasta, and the seasoning.
  • While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
  • In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
  • When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
  • Just before serving, stir in the parmesan, and garnish with chopped parsley.

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