Chilled Courgette and Rosemary Soup

Name: Chilled Courgette and Rosemary Soup
Yield: Serves 6–8
Ingredients: 2 tbsp chopped chives, to garnish; 2 oz/56 g butter; 1 garlic clove, skinned and chopped (optional); 2 tsp fresh rosemary leaves; 2 medium onions, skinned and chopped; 1½ lb/675 g courgettes, wiped, with their ends trimmed off and sliced; Salt and freshly ground black pepper; 5 fl oz/140 ml natural yoghurt, to garnish; 2 pints/1.1 litres chicken stock; Salt and freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

If you have a glut of courgettes, which can happen if you grow your own, this is a quick and simple soup flavoured with rosemary which will use some up. I usually serve it cold, but if the weather should happen to be foul it is equally good served hot.

Ingredients

2 oz/56 g butter
2 medium onions, skinned and chopped

Starter
Gluten-free
Soup

Method

Melt the butter in a saucepan and add the chopped onions, sauté for about 5 minutes, stirring occasionally, then add the sliced courgettes. Cook for a further 5 minutes, then add the garlic (if you are using it), rosemary, chicken stock, salt and pepper. Simmer for about 25 minutes. Allow to cool a little. Liquidize and, for an extra smooth soup, sieve the liquidized soup into a bowl.