Courgette Soup
A creamy watercress soup thickened naturally with potato. For a cleaner watercress soup use 2 bunches and no potato, follow the same recipe but use 1/2 stock to cream then simply bring to the boil, simmer for two minutes and liquidise, season and serve
Preparation time: 10 minutes Quantity: Serves 2 - 3 Cooking time: 25 minutes
Ingredients
30g/ 1 oz butter
1 onion - peeled and diced
1 clove garlic - sliced or crushed
1/4 teaspoon fennel seeds (optional)
100g / 4 oz courgettes - topped and tailed and chopped
1 medium potato - peeled and diced
1 pint stock - vegetable or chicken
1/4 pint / 150 ml whipping cream
seasoning
Method
- Melt the butter in a pan
- Add the onion and cook to soften without colour
- Add the garlic, fennel (optional), courgettes and potato and cook for a few minutes
- Pour on the stock and simmer with a lid on for 20 minutes or until the potatoes are soft
- Liquidize till smooth
- Add the cream and season to taste
- Bring to the boil and serve