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Courgette And Mint Soup

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  Butter 2 Ounce (50 Gram)
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), crushed
  Courgettes 1⁄2 Pound, diced (750 Gram)
  Lemon rind 1 Teaspoon, finely grated
  Vegetable stock/Chicken stock 1 Pint (600 Milliliter)
  Chopped mint 3 Tablespoon
  Egg yolks 2
  Double cream 3 1⁄2 Fluid Ounce (100 Milliliter)
  Single cream 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

1. Melt the butter in a saucepan over a low heat, add the onion and garlic and cook for 5-6 minutes, or until softened. Stir in the courgettes and lemon rind and cook for a further 5-10 minutes, or until tender. Add the stock or water and mint and bring to the boil, then lower the heat and simmer for 5 minutes.
2. Puree the soup in a blender or food processor until smooth, then strain through a sieve.
3. Immediately before serving, reheat the soup to just below boiling point. Mix together the egg yolks and double cream in a small bowl and whisk in a ladleful of the hot soup. Whisk this mixture back into the pan; do not allow the soup to boil or it will curdle. Season to taste with salt and pepper and serve in warmed soup bowls. Drizzle with single cream before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1169 Calories from Fat 981

% Daily Value*

Total Fat 110 g169.5%

Saturated Fat 34.1 g170.3%

Trans Fat 0 g

Cholesterol 502 mg167.3%

Sodium 1369.6 mg57.1%

Total Carbohydrates 37 g12.3%

Dietary Fiber 11.8 g47.1%

Sugars 9.7 g

Protein 14 g27.5%

Vitamin A 86.4% Vitamin C 119.4%

Calcium 26.3% Iron 24.4%

*Based on a 2000 Calorie diet

Courgette And Mint Soup Recipe