August 16, 2012

Pea and courgette soup a la Country Living

Green is good for your eyes
This recipe is a great combination of picking up surplus courgettes at work from a work colleague having a small farm and reading Country Living July 2012 issue in a summer-hot garden hiding in the shade of my parasol.

I decided to increase the amount of butter, onion and dairy whipping cream as the courgette were size L/XL.

This soup is having a fantastic delicate taste with a good full mouth feel. And green is good for your eyes :-)

Pea and courgette soup a la Country Living: - serves 4
Boiling peas and courgettes

  • 50 g butter
  • 2 medium onions - chopped
  • 2 large courgettes - diced
  • 1 garlic clove - crushed
  • 1 liter vegetable stock
  • 300 g peas - ready-shelled
  • 1 dl dairy whipping cream - 38% fat
  • 50 g peas - ready-shelled
  • salt and pepper for seasoning
  1. Melt the butter in a large pot over low heat. Add the onions and cover. Gently fry for 15 minutes.
  2. Add the diced courgette and crushed garlic. Stir and let it cook for 2 minutes.
  3. Pour in the stock, when add the peas. Cover and simmer for 8-10 minutes.
  4. Blend the soup in the pot.
  5. Stir in the cream and the remaining 50 g peas.
  6. Serve and let your eyes feast on this wonderful green colour.

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