Courgette And Mint Soup
|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|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Single cream||1 Tablespoon (For Garnish)|
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.