This is a distant cousin of a soup I created for an Air New Zealand menu on fights from London to Los Angeles a few years back.
Fry onion in olive oil over a moderate heat until it has caramelised. Add pinenuts and fry until they take on colour. Add courgette and cook, stirring occasionally, for a further 2 minutes.
Add stock and bring to the boil, then turn to a simmer and cook 5 minutes. Stir in parmesan and mint. Check seasoning. Serve with a dollop of sour cream on top.
© 2003 Peter Gordon. All rights reserved.