Description

This unique courgette soup combines the fresh, mild flavors of courgettes with aromatic rosemary and garlic, blended into a smooth vegetable broth. Topped with a surprising twist—a burnt chilli marshmallow offering a sweet-spicy kick and a garnish of grated parmesan and crunchy hazelnuts, making it a delightful starter or light meal with layers of textures and flavors.

Ingredients

Scale

For the Chilli Marshmallow

3 tbsp corn flour, sieved
1 tbsp vegetable oil, for greasing
5 sheets gelatine
70ml water (for sugar syrup)
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 tray: Line a 23 x 23cm baking tray with cling film, lightly grease it with the vegetable oil and dust with 2 tbsp corn flour, ensuring the base and sides are evenly coated.
Soften the gelatine: Place the gelatine leaves in a small bowl, cover with cold water, and set aside for 10 minutes to soften.
Cook the sugar syrup: In a small pan, combine 70ml water, caster sugar, and liquid glucose. Heat over medium-high heat and monitor the temperature using a sugar thermometer. Heat the mixture to 115°C.
Whisk the egg whites: Meanwhile, weigh out the egg whites into a large metal or mixer bowl. When sugar reaches 115°C, begin whisking the egg whites with an electric or stand mixer whisk attachment.
Finish sugar syrup and combine: Increase the sugar syrup heat to 121°C. Squeeze excess water from gelatine leaves and add them into the hot syrup, stirring until dissolved. Slowly pour this hot sugar and gelatine mixture into the whisked egg whites while continuing to whisk, taking care not to let the syrup hit the beaters directly.
Whisk to cool and thicken: Continue whisking the marshmallow mixture gently until it cools and becomes thick enough to hold its shape, about 15 minutes. Then whisk in the chilli flakes.
Set the marshmallow: Spoon the marshmallow mixture into the prepared tray, smoothing the top with a palette knife. Dust lightly with the remaining corn flour and leave in a cool place to set fully. Once set, cut into 2cm cubes.
Cook the soup base: Heat olive oil in a large casserole or saucepan over medium heat. Add the sliced onion and gently fry for 5 minutes until it begins to soften.
Add aromatics: Add the chopped rosemary leaves and garlic, and cook for a further 2 minutes to release their aroma.
Sauté courgettes: Add the sliced courgettes to the pan and sauté for 5 minutes to soften.
Simmer soup: Pour in the vegetable stock, bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes until all the vegetables are tender.
Blend soup: Transfer the soup to a blender and blend until smooth. Season with salt and pepper to taste. If needed, adjust consistency by adding a little water.
Finish and serve: Lightly torch each marshmallow or briefly place them under a very hot grill until scorched and blistered. Ladle the soup into bowls, top each with a burnt chilli marshmallow, grated Parmesan, and sprinkle with rough chopped hazelnuts. Serve immediately.

Notes

Make sure to use a sugar or jam thermometer to accurately time the sugar stages for the marshmallow to achieve the right texture.
When incorporating the hot sugar syrup into the egg whites, pour slowly and avoid contact with the whisk to prevent crystallization or splattering.
The burnt chilli marshmallow adds a smoky-spicy contrast to the creamy soup—don’t skip the torching or griller step for best flavor.
If you have leftover chilli marshmallows, dip them halfway into melted white chocolate for a grown-up sweet treat.
You can adjust the chilli flakes quantity to your preferred spice level.
For a vegetarian option, ensure the gelatine is replaced with a vegetarian alternative like agar-agar.
Hazelnuts add crunch and nuttiness; you can toast them lightly for enhanced flavor.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Soup
Method: Blending
Cuisine: European

Keywords: courgette soup, zucchini soup, chilli marshmallow, parmesan soup, vegetable soup, unique soup recipes, creamy soup, vegetarian soup