This is one of my favourite pastas, but I must start with a warning: it isn't as easy on the eye as on the palate; this is a dish made for pleasure not a photo-op. In order for the courgettes to acquire the sweet, braised flavour they imbue the pasta with here, they are cooked to a squashy khaki. Courgettes are rich in minerals and vitamins that include potassium, phosphorus, magnesium, calcium and vitamin C.

Ingredients of Courgette Soup with Pasta Shells

  1. It's 4 tablespoons of olive oil or sunflower oil.
  2. Prepare 2 of onions finely chopped.
  3. It's 1.5 L of chicken stock.
  4. It's 900 g of courgettes.
  5. You need of hundred and 15 g small soup pasta.
  6. It's of freshly squeezed lemon juice.
  7. Prepare 2 tablespoons of chopped fresh chervil.
  8. You need to taste of salt and pepper.
  9. Prepare of sour cream for serving.

Courgette Soup with Pasta Shells instructions

  1. Heat the oil in a large saucepan and add the onions. Cover and cook over a very low heat for about 20 minutes until very soft but not coloured stir occasionally.
  2. Add the chicken stock to the saucepan and bring the mixture to the boil.
  3. Meanwhile great the courgettes and stir into the boiling stock with the pastor..
  4. Reduce the heat and simmer for 15 minutes or until the pasta is tender.
  5. Season to taste with lemon juice salt and pepper.
  6. Stir in the chopped fresh chervil and add a swirl of the sour cream before serving.

Find heaps of courgette recipes for everything from stuffed courgettes to courgette cake. To cook the pasta, bring a pan of water to the boil and add the mini conchiglie pasta shells. This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil, and finished with ciabatta croutons. But this soup is far better than just using up excess produce. Roasting the courgettes and leeks brings out their sweetness, and the star of the show is.

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