Camden New Journal - Reciepe for Courgette and sweetcorn soup By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Courgette and sweetcorn soup

Courgette and sweetcorn soup
This was served to me in a lovely restaurant in Knysna.
The combination of the two mixes very well and gives a creamy texture and flavour.
Add more liquid if you wish and then serve with nutty brown bread.

Ingredients
Serves 6
Knob butter;
Little oil;
One onion, peeled and chopped;
225g courgettes, topped and chopped;
225g tinned sweetcorn, drained;
15 fl oz vegetable stock;
15 fl oz milk;
Salt and freshly ground black pepper;
Few drops Tabasco (optional);
Five fl oz double cream.

Method
Melt the butter in a large saucepan and add the oil and onion and cook for three minutes.
Add the courgettes and sweetcorn and mix well. Add the stock, milk, seasoning and Tabasco and stir again.
Bring to the boil and simmer for 20 minutes or until the courgette is cooked.
Leave to cool slightly and then whiz in a blender until smooth. Test seasoning and then stir in the double cream. Reheat to serve.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk

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