Simon © 2011
LIZ’S COURGETTE & MINT SOUP (Serves 4 – 6)
This receipt was given to me by my friend Liz Bowden who often helps me when I am giving my cooking demos. It’s a brilliant way of dealing with that glut of courgettes and especially good served chilled. It can, of course, be made a couple of days in advance – helpful for busy cooks.
1 medium onion, peeled and finely diced
1 litre chicken or vegetable stock (I use a cube)
500-750g/ 1- 1 ½ lbs courgettes, topped and tailed and roughly sliced
200g/ 7 oz tub cream cheese
Handful fresh mint leaves, torn
Put the onion into a saucepan with the stock cube and add a little boiling water to cover. Cover the pan with a lid and cook the onion gently to soften, ( 7-10 mins) stirring from time and time and making sure there is enough liquid so that it doesn’t ‘catch’ and burn. Next, add the courgettes and the rest of the water, replace the lid and cook for a further 12-15 minutes until the vegetables are done. Remove from the heat and add the cream cheese (I just spoon dollops it into the mixture in dollops to break it up a bit) whiz - either in a food processor or with an electric hand stick if you have one - until smooth, throwing in the mint leaves whilst the machine is running. Season to taste – remember that commercial stock cubes are quite salty so don’t get too carried away! If too thick, thin down with cold water then cover and leave to cool. This is excellent served cold (in which case also chill the bowls in the fridge beforehand) or reheated. Garnish the top with of each one with a sprig of fresh mint.