Last year’s courgette harvest is still feeding us. I am down to the last few bags in the freezer. I thought I would combine them with celery and it made a good combination. If you use frozen courgettes, like me, start with just a litre and a half of stock and add more if you need it. They are quite watery and can make your soup too thin. Here is the recipe I used today:

2 large onions, chopped
5 sticks of celery, sliced
6 tsp of vegetable bouillion power dissolved in 2 litres hot water
2lb courgettes, sliced
4 medium potatoes, chopped
1 tbsp soy sauce
Salt and pepper to taste
2tbsp oil

Hear the oil and sweat the onions, celery and potatoes for about 5 minutes. Add the courgettes and fry  for a couple minutes more. Pour on the stock and bring to the boil. Simmer with a lid on the pan for about half an hour. Add the soy sauce, salt and pepper to taste, then whizz in a blender.

This makes a large pan and you can put it into old margarine or ice cream containers and freeze for when you need it.

We had to take our student to meet her bus back to France this morning. She seemed to enjoy her week with us. On the way home we spotted a broken wooden garden bench and a heavy cast iron parasol outside our neighbour’s house. The bench seat was broken but the frame seemed sound so we asked if we could have them. They seemed delighted to be rid and they were close enough to Shoestring Cottage for us to walk them home. The bench is little project for Mr S but it won’t need much repair. With a lick of paint it will be perfect in the garden.

An hour or so later we heard the bell of the rag and bone men. We were lucky to have beaten them to it!