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Courgette And Dill Soup

Global.Potpourri's picture
Ingredients
  Single cream 4 Fluid Ounce (125 Milliliter)
  Garlic 2 Clove (10 gm), crushed
  Sunflower oil/Light olive oil 3 Tablespoon
  Onion 1 Large, chopped
  Courgettes 2 Pound, sliced (1 Kilograms)
  Vegetable stock/Chicken stock 2 1⁄2 Pint (1.5 Liters)
  Finely chopped dill 4 Tablespoon
For garnish
  Dill fronds 3
Directions

Heat the oil in a saucepan and fry the onion and garlic until soft but not browned.
Add the courgettes, cover the pan with greaseproof paper and cook over a low heat for 10-15 minutes until the courgettes are soft.
Add the stock, cover the pan with a lid and simmer for a further 10-15 minutes.
Using a slotted spoon, transfer the courgettes and a little of the liquid to a blender or food processor.
Puree until smooth, then pour into a clean saucepan.
Add the remaining liquid and the chopped dill.
Season to taste and bring to the boil.
Serve the soup in individual bowls, garnished with a swirl of cream and some dill fronds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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