Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 25

I love this light, zingy soup in the summer – or the winter for that matter!

 Preparation time:

 10 minutes

 Cooking time:

 15 minutes

 Serves 4

 1 tsp butter

 1 large onion, peeled and finely diced

 3 medium courgettes, about 380g (13½oz) total

 300g (11oz) frozen petits pois

 1.5 litres (2½ pints) hot vegetable stock

 10g (1/3oz) fresh mint,, leaves only

 6 tbsp double cream

 Sea salt and freshly ground black pepper

 Finely grated zest of 1 unwaxed lemon

Warm a large pan over a medium-low heat. Add the butter and the onion and fry gently for 7–8 minutes or until softened but not coloured.

Coarsely grate the courgettes and place 4 heaped tablespoons into a bowl together with 2 tablespoons of petits pois and set aside.

Tip the remaining courgettes and peas into the pan and mix well to coat in the butter. Add the stock and increase the heat. Bring to the boil and cook for 5 minutes or until the peas are just tender. Remove from the heat.

Finely shred the mint leaves (you should have about 3 tablespoons). Mix 2 teaspoons of the mint into the bowl with the uncooked vegetables and add the remainder to the pan together with the cream.

Blitz the ingredients in the pan with a hand-held blender (or use a food processor) until completely smooth. Season to taste with salt and pepper, then put back on the heat and cook until the soup is hot.

Ladle the soup into shallow bowls. Mix the lemon zest into the reserved bowl of uncooked vegetables, then spoon this mixture into the centre of each bowl and serve with plenty of freshly ground black pepper.