[digalotty]

to courgette soup , i chopped  a rather large one up put it in a pan with onion rosemary and chive's and added salt and pepper and it was lovely so i took some to work and the lads loved it , im surprised how nice it is .
i have also been told it goes well with mint so will be trying that one next yum yum

[Dave Mack]

I will give this ago , i've got a lots of them in the freezer and dont really know what to do with them 

[digalotty]

use a vegetable stock cube as well and you will be pleasantly surprised
we boil and simmer for around 20 mins and add the herbs a bit at a time and keep tasting , also we get the potato masher and give it a going over before serving

[Yorkie]

Did you add much stock / extra water?  I always struggle with courgette soup as it tends to be very watery.

[Dave Mack]

use a vegetable stock cube as well and you will be pleasantly surprised
we boil and simmer for around 20 mins and add the herbs a bit at a time and keep tasting , also we get the potato masher and give it a going over before serving

Will do digalotty , i'll have ago when you have time to answer Yorkie's question 

[JamPan]

I've been making loads of courgette soup for freezing and it's delish!  I never thought I'd like it, so I've been really chuffed.  My two favourites are 'courgette, chickpea and cumin' and 'courgette and bacon'.

The secret to non-watery is to turn the heat up when you add the courgettes and let all the moisture come out of them and evaporate.  Then add the stock.  I use a hand blender to whizz it all up at the end, and it has a lovely smooth non-watery consistency.

[mumofstig]

Funny....but I do mine the other way around

I whizz the courgettes and onions and fry in very little oil, then when the raw taste has gone I add stock to make the soup the thickness I like and then adjust seasonings

[JamPan]

Yep, that would work too.  .  It's only the whizzing that happens in a different part of the process.  I think it's the frying to release moisture that's the important bit.  The only time I've seen someone else make courgette soup they put the courgettes in after the stock and it was all watery and a bit tasteless, which is why I thought I didn't like courgette soup.  Frying them down like that intensifies the courgetteyness.... (I'm drooling now).

[Yorkie]

Funny....but I do mine the other way around

I whizz the courgettes and onions and fry in very little oil, then when the raw taste has gone I add stock to make the soup the thickness I like and then adjust seasonings

Just trying to get my head round this, MoS.  Do you use an electric whisk to mush the courgettes & onions before you start frying them?  Or just chop them small in the food processor?

Like the difference recipe suggestions there JamPan, good ideas to try, thanks!

[mumofstig]

I whizz'em in the processor, once the bits are tiny they only take a few mins to fry

[arugula]

Cookery lessons in chatting? 

[JamPan]

Having made a token attempt at the housework, I'm about to whip up a batch of the chickpea one, and possibly some tattie scones to freeze.

Glad you like the ideas Yorkie.  Can't take credit though, as they're all courtesy of Google

[Yorkie]

Cookery lessons in chatting? 

Think Mum has moved it over to Cooking, and I've modified Dave's original title to show what he's converted to!

Thanks all, will make some soup later (have several large courgettes .... !)

[arugula]

Wherever the thread is, Yum to home-made soup!

[Frog]

Will it work with marrow? I came back from hols to find a 5lb courgette!! (3 of them actually, but I gave 2 away). If it won't taste good, I'll be donating it to the schools harvest festival!!