Chilled Courgette and Cheese Soup
Wait until the soup has chilled and the flavours have developed before adding the seasoning.
Ingredients
- 1 lb courgettes cut into 2.5 cm (1 inch) lengths
- 1 1/2 pints chicken stock
- 1 mint sprig
- 1 oz margarine or butter
- 1 onion chopped
- 1 clove garlic crushed (optional)
- 6 oz full-fat soft cheese
- 1/4 pint milk
- salt and freshly ground black pepper
to serve
- 6 ice cubes
- 2 tablespoons double cream
- extra mint sprigs to garnish
Instructions
- Put the courgettes into a large pan with the stock and mint sprig. Bring to the boil, then lower the heat and simmer for 10 minutes.
- Meanwhile, melt the margarine in a small pan, add the onion and garlic, if using, and fry gently for 5 minutes until the onion is soft and lightly coloured.
- Remove the courgettes from the heat and stir in the onion and garlic. Allow to cool slightly, then pour the courgette mixture into a blender and work to a puree.
- In a large bowl, blend the cheese with the milk a little at a time, then beat with a wooden spoon until smooth and creamy. Stir in the courgette puree.
- Pour the soup into a clean large bowl or soup tureen, cover and refrigerate for about 4 hours or overnight.
- To serve: season the soup to taste with salt and pepper. Add ice cubes, swirl over the cream and sprinkle with sprigs of mint. Serve at once.
Calories: 224 kcal
Carbohydrates: 11 g
Protein: 7 g
Fat: 18g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 312 mg
Potassium: 421 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 766 IU
Vitamin C: 15 mg
Calcium: 76 mg
Iron: 1 mg