2 1/4 (1 kg) leeks
1 1/2 lb (700 g) courgettes
2 chicken stock cubes
2 tbsp finely chopped parsley
7 fl oz (200 ml) single cream
salt and pepper
1 1/2 lb (700 g) courgettes
2 chicken stock cubes
2 tbsp finely chopped parsley
7 fl oz (200 ml) single cream
salt and pepper
method
1. Prepare the leeks, removing the outer layer and trimming off the ends; use both the white and the tender green parts. Wash very thoroughly and cut into thick rings.
2. Trim and wash the courgettes; slice into thick rings. Place the vegetables in a large saucepan with 2 3/4 pints (1.6 litres) water and the 2 crumbled stock cubes.
3. Bring to the boil, cover and simmer over a low heat for 50 minutes. Turn off the heat and beat with a hand-held electric beater until smooth, or put through a blender or vegetable mill; return to the pan and reheat briefly. Add salt and freshly ground white pepper to taste and stir in the parsley.
4. Ladle into soup bowls. Pour the cream in a very thin stream into each bowl to form concentric circles then draw the tip of a spoon from the centre outwards across the circles to give an attractive spider's web effect and serve hot or chilled.
2. Trim and wash the courgettes; slice into thick rings. Place the vegetables in a large saucepan with 2 3/4 pints (1.6 litres) water and the 2 crumbled stock cubes.
3. Bring to the boil, cover and simmer over a low heat for 50 minutes. Turn off the heat and beat with a hand-held electric beater until smooth, or put through a blender or vegetable mill; return to the pan and reheat briefly. Add salt and freshly ground white pepper to taste and stir in the parsley.
4. Ladle into soup bowls. Pour the cream in a very thin stream into each bowl to form concentric circles then draw the tip of a spoon from the centre outwards across the circles to give an attractive spider's web effect and serve hot or chilled.
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