• 6 Courgettes (chopped into chunks)
• 2 Onions (chopped in to chunks)
• 125g Salted Butter
• 1 litre Chicken Stock
• Salt and pepper to taste
• A sprinkle of mixed herbs or truffle oil (optional)
- Add the butter to saucepan and leave to melt, once melted add courgettes and onions and stir into butter, put the lid on saucepan and leave to simmer, stirring occasionally
- Once the courgettes have softened and the onion is translucent add the chicken stock, cover with lid and leave to simmer for 20 minutes. If necessary top up with additional water
- Let the mixture cool and then blend till smooth and creamy
- Re-heat and then serve
I like to sprink the soup with fresh herbs, chilli flakes or truffle oil for a treat.
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