The summer vegetable harvest is coming to an end, except for courgettes and a never ending supply of pea shoots. They are very easy to grow and will sprout in almost any container, just fill with potting compost, scatter over some dried peas, cover with a little compost and water well. I did this every 2 weeks over the summer so I always had a ready supply for salads, soups and garnishes.
Ingredients Serves 4
5 courgettes, cut into chunks
1 bowl pea shoots, washed and threads trimmed
1 large potato, peeled and cut into chunks
1 onion, chopped
1 litre chicken or vegetable stock
2 tbsp double cream
25 g Parmesan cheese, grated
Small handful of fresh mint, finely chopped ( if you don't have fresh mint use 1 tsp ready made mint sauce)
2 tbsp olive oil
Put the olive oil in a saucepan over a moderate heat, add the onion and cook for a few minutes until soft, but not coloured. Add the courgettes and cook for 5 minutes until golden at the edges. Pour over the stock and add the chopped potato and pea shoots then cook gently for 20 minutes (add the mint for the last couple of minutes). Remove from the heat and cool slightly.
Blend the soup until smooth and return the pan to the heat. Add the cream and Parmesan and stir. Re-heat gently but don't let it boil.
Serve in warmed bowls with some crusty bread or toast.