This is from ” A Celebration of Soup” by Lindsay Bareham(1993), A great recipe for late summer when you may have a glut of courgettes (if you grow your own) or they are cheap in the shops.
Ingredients
- 2 oz butter
- 1 small onion peeled and finely diced
- 1 shallot peeled and finely diced
- 2 lbs courgettes chopped
- 1 cooked potato diced
- sea salt & black pepper
- 3 pints chicken or vegetable stock
- 2 tbsps finely chopped fresh mint
- 2 tbsps finely chopped flat leaf parsley
Servings:
Instructions
- Soften the butter in a large pan and then gently sweat the onion and shallot until transparent.
- Stir in the chopped courgettes and potato. Season generously. Cover and cook for 5 minutes, stirring a couple of times.
- Add the stock, bring to the boil, reduce the heat and simmer for 5 minutes.
- Liquidise with the mint and parsley.
- Return to a clean pan, reheat then check seasoning and serve.
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