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Zucchini soup from the Big Green Egg — image

Zucchini soup from the Big Green Egg

This zucchini soup gets that little extra from the Big Green Egg. By first grilling the zucchinis on the cast iron grid, a roasted flavor develops.Recipe for 4 people.

Ingredients

4Shallots
1units.theelepelyellow curry paste
2Garlic cloves
1units.eetlepelOlive oil
2units.eetlepelCrème fraîche
3zucchinis
1lvegetable broth

2Sweet potatoes
200gFeta
0.5units.eetlepelExtra virgin olive oil

Preparation

  1. Light the charcoal in the Big Green Egg and heat it with the Cast Iron Grid to 180 °C.
  2. Place the sweet potatoes for the garnish on the grid and roast them for about 20 minutes until soft.
  3. Turn them occasionally and close the lid of the EGG after each action.
  4. Remove the sweet potatoes from the EGG and set aside.
  5. Increase the temperature to 200 °C.
  6. Meanwhile, slice the courgettes into pieces approximately 1.5 centimetres thick.
  7. Peel the shallots and garlic and chop them coarsely.
  8. Place the courgette slices on the grid and grill for about 2 minutes.
  9. Rotate the slices a quarter turn and grill for another 2 minutes.
  10. Turn the courgettes over and repeat on the other side to create a nice grilled flavour all around.
  11. Again, close the lid of the EGG after each action.
  12. Remove the grilled courgettes from the EGG.
  13. Remove the cast iron grid, place the Stainless Steel Grid and position the Cast Iron Dutch Oven on top.
  14. Preheat the pan for about 5 minutes.
  15. Pour the olive oil into the Dutch Oven and add the shallot, garlic and yellow curry paste.
  16. Fry for about 5 minutes until the shallot becomes translucent.
  17. Deglaze with the vegetable stock.
  18. Set aside 8 slices of courgette for the garnish and add the remaining grilled courgette to the pot.
  19. Close the lid and let the soup simmer gently for about 10 minutes.
  20. Stir halfway through.
  21. Meanwhile, halve the roasted sweet potatoes and scoop the flesh from the skins.
  22. Mix with the extra virgin olive oil and season with pepper and salt.

  1. Mash into a smooth puree and use two teaspoons to form four quenelles per plate.
  2. Halve the reserved zucchini slices, break the feta into pieces, and divide everything over the plates.
  3. Remove the Dutch Oven from the EGG, add the crème fraîche, and blend the soup with a hand blender until smooth.
  4. Carefully pour the zucchini soup into the plates around the garnishes.