Courgette, Pinenut, Parmesan and Mint Soup

Name: Courgette, Pinenut, Parmesan and Mint Soup
Yield: Serves 4 as a starter
Ingredients: ¼ cup finely sliced mint leaves; 600 ml (1 pint) vegetable stock; 100 g (3 ½ oz) finely grated parmesan; 300 g (10 ½ oz) coarsely grated courgette; 60 ml (2 fl oz) sour cream (optional); 2 tablespoons extra virgin olive oil; 1 large onion, peeled and finely diced; ¼ cup finely chopped pinenuts

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

1 large onion, peeled and finely diced
2 tablespoons extra virgin olive oil
¼ cup

Starter
Soup
Vegetarian
Gluten-free

Method

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.