Strongly flavoured herbs like coriander can be used to advantage in soup and sauces, where small amounts have a big impact. This recipe is from Mexico.
Cut the courgettes into quarters, then across into batons. Cook with
Transfer to a blender or food processor, add the stock and whiz until smooth. Reserve.
Sweat the onion in the remaining olive oil until soft and translucent. Add the chillies, mashed potato and the courgette purée. Simmer, stirring occasionally, for 10 minutes.
Stir in the chopped coriander leaves and the créme fraîche. Season and simmer for a final 2 minutes. If too thick, thin with
© 1998 Alastair Little. All rights reserved.