Courgette Soup Recipe

600 g young courgettes, sliced in rings
12,5 ml melted butter
12,5 ml oil
1 medium onion, finely chopped
2 rashers of bacon left whole

Top and tail the courgettes. Melt the butter and oil in a large pot. Sweat the chopped onion and the bacon. When soft, add the sliced courgettes. Saute gently for 5 minutes.

ADD:

750 ml seasoned chicken stock
250 ml milk
2 ml onion salt (ordinary will do)
5 ml sugar
2 ml mild mustard

Simmer, half-covered, about 15 min or till soft. Remove from stove, and remove the bacon.


ADD:

125 ml skimmed milk powder. Liquidise till smooth. Either reheat gently and serve, or chill thoroughly. Finish off by adding chopped chives and a teaspoon of thick cream to each bowl.