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6
Easy
Published 1997
This soup is equally good served hot or cold. Courgettes are so useful as a soup base – and the mint in this recipe enhances their flavour. This is delicious with the Fresh Herb Scones.
Melt the butter in a saucepan and add the chopped onions. Cook over a gentle heat for about 10 minutes, until the onions are soft and transparent. Add the chopped courgettes and cook for another 5 minutes. Then pour on the chicken stock and add a handful of mint leaves. Cover the saucepan, and simmer for 30 minutes. Cool. Then purée the contents of the pan in a blender together with the remaini