
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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