I reckon even the courgette haters of the family might like this one, but they weren't around to try it. We've had so many courgettes from the two little plants we put in at the start of July that I'm trying all kinds of different recipes. This one is a keeper.
Serves 4
1 large onion, chopped
750g courgette, ends removed, sliced
olive oil
butter
bunch of fresh mint
juice and zest of half a lemon, zest finely grated
1 litre stock (I used half chicken stock and half veg stock made with a Knorr cube)
2 - 3 tbsp sour cream
optional grated cheddar to serve (about 30g per bowl of soup)
1. Gently saute the onions and courgettes in some olive oil and a knob of butter along with the lemon zest (make sure it's very finely chopped or grated), about 10 mint leaves and some salt and pepper. Don't let it brown. Cook for around 30 minutes until the veg is soft.
2. Add the stock and bring to the boil, simmer for 5 mins.
3. Remove from heat and stir in the lemon juice.
4. Blend the soup and check for seasoning.
5. Stir in sour cream to taste when serving. If you like cheese, put a pile of grated cheese in the bottom of a soup bowl and pour the hot soup over.
