Courgette – potato soup
Ingredients
- 1 onion, chopped
- 1 garlic clove, chopped
- knob of butter
- 500 g courgettes, prepared and chopped
- 500 g potatoes, peeled and chopped
- 1 l chicken (or vegetable) stock
- 3 tbsp crème fraiche
- pinch of ground nutmeg
- ½ unwaxed lemon, finely grated zest
- salt, pepper
Method
- In a saucepan, melt butter over moderate heat. Add onion and garlic, sweat for a few minutes. Add courgettes and potatoes, add stock, bring to the boil. Cook for about 30 minutes until potatoes are very soft. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add crème fraiche, ground nutmeg, lemon zest. Adjust thickness as preferred, season to taste.