Iced Creme Courgette
|Butter||1 Ounce (25 Gram)|
|Courgettes||1 Pound, thinly sliced (500 Gram)|
|Chicken stock||1 1⁄4 Pint (150 Milliliter)|
|Dried italian herbs||1⁄4 Teaspoon|
|Watercress||1⁄2 Bunch (50 gm) (Stalks Removed)|
|Sour cream fresh||1⁄4 Pint (150 Milliliter)|
|Ice cubes||3 , crushed|
Melt the butter in a saucepan.
Add the courgettes and cook gently until tender.
Stir in the stock, salt and pepper to taste and herbs.
Reserve a few watercress sprigs for garnish and add the rest to the pan.
Bring to the boil, then cover and simmer gently for 20 minutes.
Puree the soup in an electric blender or rub through a sieve, then pour into a bowl.
Cool, then cover and chill thoroughly.
Just before serving, stir in the sour cream.
Serve garnished with crushed ice and the reserved watercress sprigs.
Serving size: Complete recipe
Calories 732 Calories from Fat 483
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 30.5 g152.4%
Trans Fat 0 g
Cholesterol 141.4 mg47.1%
Sodium 1574.5 mg65.6%
Total Carbohydrates 42 g14%
Dietary Fiber 5.3 g21.1%
Sugars 22 g
Protein 25 g49%
Vitamin A 78.4% Vitamin C 168.2%
Calcium 28.5% Iron 17.6%
*Based on a 2000 Calorie diet