Saturday, 8 August 2009

Something For The Weekend

If you grow your own courgettes, you will probably have an abundance now. Courgette soup is an ideal way of using them up. It's very light and summery and the mint provides a bit of a zing. Even if you don't grow your own, Courgettes are very reasonably priced at the moment.

Creamy Courgette Soup With Mint

450 g courgettes, chopped
50 g butter
110 g potatoes, peeled and diced
1 large onion, finely chopped
1 clove garlic, chopped
850 ml chicken stock
150 ml single cream
Salt and freshly ground pepper

Small bunch fresh mint , leaves only
2 tbsp olive oil
Pinch of salt
Pinch of sugar

Melt the butter in a heavy saucepan, add the onions and gently fry until softened, about 6 minutes.

Add the garlic and potatoes, stir to combine. Sweat all the vegetables for about 5 minutes.

Add the stock, bring to the boil and simmer for 7-10 minutes until tender.

Cool the mixture and blend until smooth. Reheat gently, season with salt and freshly ground pepper and add the cream.
Blend the olive oil and mint leaves together until smooth. Season with salt, add a pinch of sugar.

Serve hot with a drizzle of the blended oil and mint.

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