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Categories > Soups

Date Added 2006-12-30     Times viewed 2937

Summer Soup


Knob of butter or splash of olive oil
Bunch of spring onions
3 courgettes, chopped
200g/8oz podded fresh or frozen peas
1.5pt hot vegetable stock
85g bag of trimmed watercress
Large handful mint
2 rounded tbsp Greek yogurt, plus extra for serving

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.