Courgette soup
There is a surprising ingredient included here: a generous shot of gin. The alcohol is evaporated but it does give the soup a unique and pleasant flavour.
Ingredients
- 500 g courgettes, chopped
- 1 medium sized potato, peeled and chopped
- generous shot of gin
- 2 garlic cloves, peeled and chopped
- 3 shallots, peeled and chopped
- ½ tsp mild curry powder
- 1 tbsp. juniper berries, slightly crushed
- 4 dried apricots, chopped
- salt, white pepper to taste
- handful fresh coriander leaves
Method
- In a saucepan heat some rapeseed oil over moderate heat, add shallots and garlic, sweat for a few minutes. Add prepared potato and courgettes, juniper berries and dried apricots. Cook for 5 minutes, stirring occasionally. Add gin, cook until the liquid evaporates. Add just enough water to cover the vegetables, bring to the boil, reduce heat slightly and simmer for 20 minutes until vegetables are very soft. Remove from the heat, fish out the juniper berries, add coriander leaves and blend soup to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.