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Courgette Soup #2

This soup is best made at the end of summer when home grown courgettes and tomatoes are in abundance.

ingredients

serves 4 to 6
25 g (1 oz) butter
1 small onion, peeled and finely chopped
1/2 kg (1 lb) courgettes, finely sliced
1/2 kg (1 lb) tomatoes, roughly chopped
1 tbsp flour
900 ml (1 1/2 pints) chicken stock
1/2 tsp turmeric powder
Pinch of salt
Salt and freshly ground black pepper
Grated Parmesan cheese, to serve

method

1. Melt the butter in a saucepan. Add the onion and courgettes, cover and cook gently for 5 minutes, shaking the pan occasionally. Add the tomatoes, then stir in the flour and continue cooking for a further 2 minutes.

2. Stir in the remaining ingredients and bring to the boil. Lower the heat, half cover and simmer gently for 20 minutes.

3. Puree in an electric blender, then work through a sieve. Return to the rinsed-out pan and reheat. Taste and adjust seasoning. Serve hot with grated Parmesan handed separately.

What did you think?

7 people have helped to review this recipe. Thankyou!

Caugette Soup
posted by Amy @ 10:52AM, 5/26/08
I love this caugette soup it is very tasty and quick to make
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