Friday, March 05, 2010

#30 Grated courgettes and yoghurt soup

Courgette soup

I was talking to my mum, complaining that my courgette soup turned out too bland and rather tasteless. She suggested making some garlic sauce and offering it as an optional compliment. Eating shallow fried courgettes with garlic and yoghurt is in fact, very traditional back in Bulgaria. I decided to give it a try and am very pleased with the result. So, thank you mum!

If you are worried about the anti-social effects of garlic - leave it out, but do add the yoghurt.

To serve 4
2-3 tbsp sunflower oil
1 small onion, finely chopped
½ tsp paprika
2 courgettes, grated
1 level tbsp flour
1.5l water
3 tbsp short grain rice, washed

To finish the soup:
2 small garlic cloves
4 tsp red wine vinegar
2 tbsp dill, chopped
4-5 tbsp plain yoghurt

Heat the oil on a medium heat, add the onion and cook until soft, about 10 minutes.
Add the paprika and stir for 30 seconds.
Add the grated courgettes and flour, stir for a minute.
Add water and salt, then bring to the boil.
Lower the heat and add the rice. Simmer for 15 minutes, or until the rice is cooked.

To make the garlic sauce:
Pound the garlic in a pestle and mortar, adding a pinch of salt. Add the vinegar and finely chopped dill.

Pour the soup in individual bowls. Serve the yoghurt and garlic sauce on the side for each diner to add as much as they like.

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