Recipe of the month, updated August 2010
“Courgette & Lettuce Soup”
1 large onion
2 lb courgettes
1 iceberg lettuce (or similar)
2 pints good stock
Butter or oil
Salt & pepper to taste
Soften the chopped onion in butter or oil for 10 minutes, without browning.
Add the chopped courgettes and allow to sweat for 5 minutes.
Add the hot stock and simmer until the courgettes are tender, but do not allow to become mushy.
Add the roughly chopped lettuce and when it has wilted, blend the soup until smooth.
Season to taste.
Serve hot with croutons and a sprinkling of parmesan.
Let me know how you get on jane@quaker-tapestry.co.uk
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