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September 2006 -  A soup that may be served hot or cold.

Courgette & Mint Soup

Serves 6

2 oz (50 g) butter
2 medium onions, chopped
2 lbs (900 g) courgettes, chopped in chunks
24 oz (700 ml) chicken stock
2 handfuls of mint leaves
salt
freshly ground black pepper

1. In a large pot, melt the butter and add the chopped onions.  Sauté over a low heat until soft and translucent (about 10 minutes).  Add the courgettes and cook for an additional 5 minutes.

2. Add the chicken stock and 1 handful of mint leaves.

3. Cover and simmer for 30 minutes.  Cool.

4. Blend the contents in a food processor together with the remaining handful of mint leaves.

5. Add more water if needed and season with salt and pepper.