Courgette and Mint Soup with Mint and Courgette Cream

Name: Courgette and Mint Soup with Mint and Courgette Cream
Prep time: 25 min
Total time: 25 min
Yield: Serves 4–6
Cuisine: Brazil
Ingredients: 50 g (2 oz) butter; 2 tablespoons chopped fresh flat-leaf parsley; 4 tablespoons chopped fresh mint; salt and pepper; salt and pepper; 1 kg (2 lb) courgettes, chopped; a bunch of spring onions, sliced finely; 1.5 litres (2½ pints) hot light chicken stock; 1 cooked potato, cubed

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
25 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Mint and courgette were made for each other. In this soup, the quick cooking of the courgette and the last-minute addition of the mint and parsley give the soup a sharp, fresh flavour. It’s a very pretty pale green, with darker green flecks.

Ingredients

50 g (2 oz) butter
a bunch of spring onions, sliced finely

Americas
Brazil
Spring
Gluten-free
Soup
South America

Method

Heat the butter in a large pan and gently sweat the spring onions in it until they are soft but not coloured. Stir in the courgettes and potato, and season generously. Pour on the hot stock and bring it to the boil. Turn down the heat and simmer for 5 minutes.
Pour the soup into a food processor or liquidiser, add 3