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Serves 4 to 6 people
Ingredients
2 tablespoons
vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double cream
salt and freshly ground
black pepperMethods
• Heat the oil in a saucepan, and vegetable oil sweat the onion and
courgette until chopped the onion is transparent.
• Add the potato, spinach, parsley, chopped and stock. Bring to the
boil, reduce 100g/4oz spinach, chopped the heat and simmer the soup
for 3 sprigs of fresh flat-leaf parsley 20 minutes. Allow to cool
before 1.2 litres/2pt vegetable stock blending or processing to a
purée.
• Return the soup to a clean pan, stir salt and freshly ground in the
cream and season with salt black pepper and pepper. Reheat gently
without boiling and serve. |