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Courgette And Mint Soup

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Mint

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