Courgette Soup #2 recipe
information
This soup is best made at the end of summer when home grown courgettes and tomatoes are in abundance.
ingredients
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
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.
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.
serving amount
serves 4 to 6
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
