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September 2006 - A soup that may be served hot or cold. Courgette & Mint SoupServes 6 2 oz (50 g) butter 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.
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