Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This soup is really lovely--make sure you take the time to savour it.

Ingredients Nutrition

Directions

  1. Heat oil and half the butter in a large saucepan. Fry onion over a low heat until golden. Add courgettes and continue to cook over a low heat for another 10 minutes.
  2. Add potatoes and cook for another 3 - 4 minutes Add the stock, cover and simmer for 40 minutes.
  3. Remove from heat and process until smooth.
  4. Beat together the basil, eggs, butter and cheese. Drizzle the soup in and season well.
  5. Return to the heat and heat through.
  6. Serve sprinkled with extra parmesan if desired.
Most Helpful

A really nice recipe, the addition of cheese and eggs give a good depth of flavour and make it a very filling soup.<br/><br/>Just one thing that caught me out making this for the first time, you are never asked to add the garlic.

barryparry101 October 06, 2014

This was a very different kind of courgette soup, I didn't think it was any different from any other until you add the cheese butter and egg and then it is totaly transformed into a a lovely smooth velvety soup I didn't use all the stock as I hate runny soup and I thought the 1500ml was too much I also used more garlic and lots of pepper. I added some soup to the butter mixture and whisked it up and then added it to the pot I was worried the egg would scramble but it didn't Thank you for posting. Made for Bargain Basement 2010

Tea Jenny December 09, 2010