2 tbsp (25 g) 1 oz butter
1 onion, chopped
1 garlic clove,crushed
1 level teaspoon ground cumin
150 g (5 oz) potatoes, peeled and cubed
350 g (12 oz) courgette (zucchini)s, thickly sliced
450 ml (3/4 pint) chicken stock
1 1/4 cup (1/2 pint) 300 ml fresh milk
freshly ground pepper
1 onion, chopped
1 garlic clove,crushed
1 level teaspoon ground cumin
150 g (5 oz) potatoes, peeled and cubed
350 g (12 oz) courgette (zucchini)s, thickly sliced
450 ml (3/4 pint) chicken stock
1 1/4 cup (1/2 pint) 300 ml fresh milk
freshly ground pepper
method
1. Melt the butter, saute the onion and garlic for 5 minutes until soft. Add the cumin.
2. Stir in the potatoes and most of the courgettes. Cook gently for 2 minutes.
3. Add the stock, milk and pepper. Bring to the boil, cover and simmer for 15 minutes until the vegetables are soft.
4. Puree the soup, serve hot or cold garnished with thinly sliced courgettes.
2. Stir in the potatoes and most of the courgettes. Cook gently for 2 minutes.
3. Add the stock, milk and pepper. Bring to the boil, cover and simmer for 15 minutes until the vegetables are soft.
4. Puree the soup, serve hot or cold garnished with thinly sliced courgettes.
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