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Date Added 2006-12-30 Times viewed 3077 Summer Soup |
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Knob of butter or splash of olive oil |
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1. Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. 2. Cover and cook for 3 mins, add the peas and stock and return to the boil. 3. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted. 4. Puree in a food processor, adding yogurt with the second batch. 5. Return to the pan then add seasoning to taste. 6. Serve hot or cold, drizzled with extra yogurt. |