Courgette Flower and Basil Soup

Name: Courgette Flower and Basil Soup
Ingredients: 50 g/2 oz butter; 1.2 litres/2 pints chicken stock; 1 medium onion, chopped; freshly ground black pepper; 15 courgette flowers; 25 g/1 oz basil leaves and stems; 25 g/1 oz basil leaves and stems; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is the prettiest speckled green and yellow soup. A local farmer grows courgettes and gives us the flowers. They fade quickly, within a few hours, and have to be used straight away while they are still vivid and sprightly.

Ingredients

50 g/2 oz butter
1 medium onion, chopped
1.2<

Soup
Gluten-free

Method

Melt the butter in a pan and sweat the onion for 10 minutes. Add the stock and bring to the boil. Throw in the courgette flowers and basil, then season to taste with salt and pepper. Cover and simmer gently for 5 minutes. Process in a processor or blender, and sieve or pass through a mouli légumes. Return the soup to the pan, check seasoning and reheat to serve.