Friday, June 4, 2010

Memories, even your most precious ones, fade surprisingly quickly. But I don’t go along with that. The memories I value most, I don’t ever see them fading. NEVER LET ME GO, KAZUO ISHIGURO

i think i might be getting a little antsy in the panties for going to california next weekend. my little jessypoo is graduating!! i can't stop beaming whenever i think about seeing my family all together again, even if in a whirlwind, i will be there just for one day. it will be so worth it to travel all the way back from italy to be there and i'm incredibly lucky to have the opportunity to do so (yes, jess threatened never to talk to me again if i was not there). i realized that i am quenching these nostalgic thoughts by making comfort food that reminds me of home - in the grocery store the other day, i had a couple courgettes in my hand to add to some penne pasta and wanted to buy some blue cheese to have with some crackers, but instead, when i realized i was holding these two ingredients together, i added a few extra courgettes to the bag and picked up a creamy gorgonzola to make my mum's infamous courgette and gorgonzola soup, which always is such a delicious reminder of 3 natures way. and it was so satisfyingly easy to make. i may not be having any home made meals when i'm in california next week, but it's just a little taste of family-familiarness in italy away from home and a little anticipatory-tickle-to-the-palate-reminder that i'll see my family in one week. :o) eeeeeeeeeee

mum's courgette and gorgonzola soup:

for 6
1lb courgettes, cut into coins
11/2oz butter (i used olive oil)
1 onion, roughly chopped
2 crushed cloves garlic
2 pts veg stock
2 tsp fresh or 1 tsp dried basil
6ozs blue cheese
1/4 pt cream (i did not use)

add a little bit of nice extra virgin olive oil to a large pot and fry the onion and garlic for 5 mins or so until soft. add the courgette and cook on low heat, gently, for 10 minutes. add the stock and bring slowly to a boil then lower the heat and add salt, pepper and basil. cover and simmer for 20 minutes. add the cheese, broken up in pieces to melt easier, and blend with an immersion blender. the cheese should make the soup creamy enough but adding cream makes it extra rich. the soup can be served hot or cold and can be made up to 2 days in advance. 

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