1 small onion, chopped
2 leeks, sliced
1 green pepper, seeded and chopped
1 tbsp cooking oil
3 tbsp (1 1/2 oz) 40 g butter
1 lb (500 g) courgette (zucchini)s, sliced
1 bay leaf
750 ml (1 1/4 pints) white meat stock
1/2 tsp salt
1 cup (8 fl oz) 250 ml single cream
3 tbsp chopped fresh mint
2 leeks, sliced
1 green pepper, seeded and chopped
1 tbsp cooking oil
3 tbsp (1 1/2 oz) 40 g butter
1 lb (500 g) courgette (zucchini)s, sliced
1 bay leaf
750 ml (1 1/4 pints) white meat stock
1/2 tsp salt
1 cup (8 fl oz) 250 ml single cream
3 tbsp chopped fresh mint
method
1. Saute onion, leeks and green pepper in heated cooking oil and butter.
2. Add courgettes and stir fry gently. Add bay leaf, meat stock and salt.
3. Cover with lid and simmer for about 20 minutes until vegetables are tender.
4. Remove bay leaf. Puree mixture in food processor.
5. Stir in cream and adjust seasoning if necessary.
6. Chill in refrigerator, then serve garnished with slices of courgette and chopped mint.
2. Add courgettes and stir fry gently. Add bay leaf, meat stock and salt.
3. Cover with lid and simmer for about 20 minutes until vegetables are tender.
4. Remove bay leaf. Puree mixture in food processor.
5. Stir in cream and adjust seasoning if necessary.
6. Chill in refrigerator, then serve garnished with slices of courgette and chopped mint.
serving amount
serves 4 - 6
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
0 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.
