25 g/1 oz butter
800 g/1 3/4 lb courgettes, sliced
1 onion, thinly sliced 1 clove garlic, crushed
500 ml/18 fl oz Chicken Stock
500 ml/18 fl oz milk 1 sprig fresh flat-leaf parsley, chopped
salt and pepper


1.Melt the butter in a pan, add the courgettes, onion and garlic and cook over a low heat for 15 minutes. Pour in the stock and cook for a further 15 minutes. Transfer to a food processor and process to a purée, then pour into a pan.
2.Heat the milk to simmering point in another pan, then stir it into the purée and season with salt and pepper to taste.
3. Reheat to simmering point, pour into a soup tureen, sprinkle with the parsley and serve.

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