Peppe’s courgette and parmigiano soup

I live with a dramatic Sicilian, and predictably, everything he touches turns into kitchen gold. I’ve stopped taking pride in my home cooking, as everything I make pales in comparison to the humble little dishes Peppe throws together. My favourite soup of his so far is very simple: it has courgettes, potato, onion and garlic. The secret is that it is thickened and made savoury with parmigiano, and has tons of aroma thanks to Peppe’s mother’s own olive oil.

I’m somewhat of an olive oil skeptic, as I feel it’s being used and abused all the time where it doesn’t quite belong. You need look no longer than Jamie Oliver for examples of that, and to illustrate my point I’ll just point you to this hilarious, simple montage from his shows. However, if strong olive oil belongs anywhere surely it is in Sicilian cooking. Of course, sourcing home-made Italian olive oil might be near impossible, but as long as you invest in a very good quality bottle, you should be on the right way. And spending a bit on the parmigiano and olive oil is worth it: coming home to this after a long night at the office and a damp walk home in uncomfortable shoes feels like the most wholesome experience ever.

You need:

  • 3 large potatoes
  • 3 courgettes
  • 2 yellow onions
  • 1 garlic clove
  • half a cube of vegetable stock
  • Good quality olive oil
  • Grated parmigiano
  • Water
  • A blender to blitz the soup in the end

Start by slicing the onions, and then fry them with a generous splash of olive oil in a deep-bottomed pan. Add the whole, peeled garlic clove after a few minutes, and fry on medium heat whilst you peel and chop the potatoes, and chop the courgettes (keep the peel on). Add the courgettes and potatoes together with the stock cube, and add just enough water to make sure everything is covered. Boil for about 20 minutes or until all the vegetables have softened considerably, then take off the heat and spoon out a little bit more than a coffee mug’s worth of water (you can save and freeze this as stock to use on some other occasion). Take to the side and blitz with a blender for about a minute, or until you have a smooth, rather thick soup. Add salt and pepper to taste. When done, serve in bowls with a generous sprinkle of parmigiano and a few additional drops of olive oil, as well as some crusty bread.

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