Courgette and Dill Soup
|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|
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.