Courgette, pea and mint soup

Ingredients

Method

15gm butter
½ medium sized onion, chopped
250gm courgette, grated or shredded
150gm peas (or frozen petits pois defrosted)
500ml chicken stock (or vegetable stock if preferred)
4gm mint leaves, finely chopped
3 tbs single cream
grated zest of lemon

Sweat onion in butter for 10 minutes until soft but not brown. Add grated courgettes

(putting a little aside for garnish) and peas to pan and mix well in the butter.

Add stock and simmer for 5 minutes. Add mint (with a little put aside for garnish) along with the cream. Blitz the pan contents with a hand blender or food processor until smooth then season to taste.

Serve up (may have to be heated up after blitzing) and swirl in a ½ teaspoon of cream in the middle of the bowl. Mix up set aside grated courgette and mint with the lemon zest and sprinkle a small amount in the centre of the cream swirl along with a grating of black pepper then serve.