Description
This sophisticated courgette soup combines the fresh, delicate flavors of courgettes and rosemary with a creamy texture enhanced by Parmesan cheese. The highlight is the unique burnt chili marshmallow topping, adding a smoky heat and sweet contrast to the velvety soup, finished with a crunchy hazelnut garnish for extra texture and flavor.
Ingredients
Scale
For the Burnt Chilli Marshmallow
- 3 tbsp corn flour, sieved
- 1 tbsp vegetable oil
- 5 sheets of gelatine
- 70ml water
- 210g caster sugar
- 1 tbsp liquid glucose
- 80g egg white
- 1 tsp chilli flakes
For the Courgette Soup
- 2 tbsp olive oil
- 1 large white onion, finely sliced
- 3 sprigs rosemary, leaves chopped
- 2 garlic cloves, finely chopped
- 1kg courgettes, finely sliced
- 700ml vegetable stock
- 30g Parmesan, grated
- 40g hazelnuts, roughly chopped
Instructions
- Prepare the marshmallow tray: Line a 23 x 23 cm baking tray with cling film, lightly grease it with vegetable oil, and dust evenly with 2 tbsp of the corn flour, coating the base and sides thoroughly.
- Soften the gelatine: Place the gelatine sheets in a small bowl and cover with cold water. Let them soak for 10 minutes to soften.
- Make the sugar syrup: In a small pan, combine water, caster sugar, and liquid glucose. Heat over medium-high heat, monitoring with a sugar or jam thermometer. Heat until sugar reaches 115°C.
- Whisk egg whites: While heating the sugar syrup, place egg whites in a large metal mixing bowl and start whisking with a handheld or electric mixer.
- Incorporate gelatine and syrup: When the sugar reaches 121°C, quickly remove gelatine from water, squeeze excess liquid, and add gelatine sheets to the hot syrup. Slowly pour this hot mixture into the whisking egg whites, avoiding contact with beaters.
- Continue whisking marshmallow mixture: Whisk gently until the mixture cools and thickens enough to hold shape on beaters, approximately 15 minutes. Then fold in the chili flakes.
- Set the marshmallow: Spoon the mixture into the prepared tray, smooth it out with a palette knife, dust lightly with remaining corn flour, and allow to set in a cool place. Once firm, cut into 2 cm cubes.
- Cook the soup base: Heat olive oil in a large casserole or saucepan over medium heat. Add onion and gently fry for 5 minutes until soft.
- Add aromatics: Stir in chopped rosemary and garlic, cooking for 2 more minutes to release flavors.
- Sauté courgettes: Add sliced courgettes and cook for another 5 minutes, stirring occasionally.
- Simmer soup: Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook for 10 minutes until courgettes are tender.
- Blend soup: Pour the soup into a blender and blend until completely smooth. Adjust seasoning with salt and pepper to taste, and add a little water if the soup is too thick.
- Prepare marshmallow topping: Using a cooking blow torch, lightly scorch each marshmallow cube until blistered and caramelized. Alternatively, place briefly under a high heated grill to achieve the burnt effect.
- Serve: Ladle the hot soup into bowls, top each with a burnt chili marshmallow, sprinkle with grated Parmesan and chopped hazelnuts. Serve immediately for a beautiful blend of creamy, sweet, and spicy flavors with varied textures.
Notes
- If you have leftover chilli marshmallows, try dipping half in melted white chocolate for a grown-up sweet treat.
- Using a sugar thermometer is important for perfect marshmallow texture and consistency.
- Be cautious pouring the hot sugar syrup into egg whites to avoid splashes and burns.
- The olive oil and gentle sautéing bring out the natural sweetness of the courgettes and onions.
- Adjust the chilli flakes in marshmallow for the desired level of heat.
- For a nut-free version, omit the hazelnuts or substitute with toasted seeds.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: courgette soup, burnt chilli marshmallow, Parmesan soup, vegetarian soup, unique soups, spicy marshmallow topping, creamy courgette soup
