Soup of Italian Marrow

Soup of Italian Marrow (Cream of Courgette Soup)

Cooking Time : 27 minutes micro cooking.


1000 gm
1 tbsp
dry Oregano
1 tsp
Dolcelatte cheese
100 gm
PPepper, freshly ground
2 tsp
for garnishing
Oregano, fresh
Olive oil
2 tbsp
Onion, chopped
1 small
3 tbsp
Single cream
300 ml
to taste

Preparation & Cooking

  1. Peel, wash and slice courgettes.
  2. Grate cheese and keep aside.
  3. Heat olive oil and butter together in a microwave-safe bowl for 1 minute on HIGH.
  4. Sauté chopped onion in it for 1 minute on HIGH.
  5. Add sliced courgettes and oregano with salt and pepper.
  6. Cover and cook for 10 minutes on HIGH.
  7. Pour the stock over courgettes and cook for another 10 minutes on HIGH.
  8. Add cheese (saving some for garnishing) and cook for 2 minutes on HIGH.
  9. Liquidise the soup in a blender and pass through a sieve.
  10. Add two-thirds of the cream and stir.
  11. Check the seasoning and heat soup on REHEAT for 3 minutes.


Add remaining cream in the soup and swirl it with a spoon.

Garnish this creamy textured, rich soup with fresh Oregano and remaining cheese and serve it hot with crisp Bread.


Americans call courgettes zucchini.

*All the images are indicative.

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