This is one of our favourite soups in Monkvalley. Delicious and simple. The last minute addition of the mint and parsley give the soup a sharp, fresh flavour.
Serve 6
Ingredients
50g butter
1 small onion finely diced
1 shallot finely diced
900g courgette chopped
1 cooked potato
salt and pepper
1.75litres chicken stock
2 tablespoon freshly chopped mint
2 tablespoon freshly chopped parsley
Method
Soften the butter, and gently sweat the onion and shallot until transparent. Stir in the chopped courgette and potato, season generously, cover and cook for 5 minutes, stirring a couple of times.
Add the stock, and bring to the boil, turn down the heat and simmer for10 minutes.
Liquidize with the herbs.
Return to a clan pan and reheat. Taste for seasoning and serve. Add a drizzle of cream.
Original recipe taken from A Celebration of Soup by Lindsey Barnham:
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