Chilled Courgette Soup

Courgettes were never the favourite vegetable in the Astruc household – that was until Annie tried out this soup. Her parents had always thought that courgettes were flavourless and quite boring but blended together with potatoes, onion and crème fraiche the result is surprisingly tasty. There should be an equal weight of courgettes to potatoes and the soup should be served chilled (although it is equally delicious hot). 


Serves 4 
Preparation time 10 minutes 
Cooking time 30 minutes 

3 medium sized courgettes 
2 large potatoes 
1 large onion 
1 chicken stock cube 
150 - 200 ml. of crème fraiche 
Salt and pepper 

1. Top and tail the courgettes and cut into 3 pieces 
2. Peel the potatoes and cut into similar sized pieces to the courgettes 
3. Peel and roughly slice the onion 
4. Put all the vegetables into a saucepan, add the stock cube and cover with cold water 
5. Salt and bring to the boil 
6. Lower the heat and simmer for 30 minutes with the lid on until the vegetables are soft 
7. Remove from heat and blend until smooth 
8. Add the cream until the required consistency is achieved 
9. Season to taste and either serve immediately or chill.