Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Courgette and mint soup
This is great to make and have in the fridge. Heat in individual portions when there is a hungry mouth to feed and serve with chunks of warmed bread.

Ingredients
Serves 4
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
4 courgettes, wiped and chopped, stalk removed
1 large potato, peeled and chopped small
1 tbsp olive oil
1.5 litre vegetable or meat stock
Salt and freshly ground pepper
Small tub crème fraiche
Handful fresh mint, chopped.

Method
Put the onion, garlic, courgettes, potato and olive oil into a large heavy-based saucepan and cook gently for about five minutes but do not brown.
Add the stock and seasoning and bring to the boil. Reduce heat and simmer for about 15 to 20 minutes or until the vegetables are soft.
Cool, add the mint and blend till smooth.
Check the seasoning and serve hot with a spoon of crème fraiche in the middle of each bowl.

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