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Fresh zucchini soup from the Big Green Egg

Grill zucchini in the kamado for a subtle smoky flavor that you can't achieve in a pan.This gives the classic courgette soup a new flavor dimension.

Ingredients

2units.itemsGarlic cloves
3units.itemsGreen courgettes
1lVegetable stock
4units.itemsShallots
1Olive oil
2Crème fraîche
1yellow curry paste

2units.itemsSweet potatoes
0.5Extra virgin olive oil
200gFeta

Stainless steel rack
Big Green Egg Large
Cast Iron Grid
Cast Iron Dutch Oven

Preparation

  1. Preheat the Big Green Egg with the Cast Iron Grid to 180°C.
  2. Place the sweet potatoes on the grid and roast for about 20 minutes until soft.
  3. Turn occasionally and close the lid after each action.
  4. Remove the potatoes from the Egg and set aside.

  1. Increase the temperature of the Egg to 200°C.
  2. Cut the courgettes into slices of about 1½ cm. Peel the shallots and garlic and chop coarsely.
  3. Place the courgette slices on the grid and grill for 2 minutes. Rotate 90°C, grill for 2 minutes.
  4. Turn over and repeat 2 x 2 minutes.
  5. Remove the courgette from the Egg and set aside 8 slices.

  1. Remove the Cast Iron Grid and place the stainless steel grid. Put the Cast Iron Dutch Oven on the grid. Heat for 5 minutes.
  2. Heat the olive oil in the Dutch oven, add the shallot, garlic, and curry paste, and cook for about 5 minutes.
  3. Deglaze with the vegetable stock. Add the remaining courgette and let simmer for 10 minutes, stirring halfway through.

  1. Halve the reserved courgette slices and divide over the plates.
  2. Break the feta into pieces and add as garnish.
  3. Add the crème fraîche to the soup and puree with a hand blender.
  4. Spoon or pour the courgette soup carefully into the plates.