Courgette Soup with Lemon Recipe

The fresh taste of lemon and courgettes makes a delicious soup which can be served either hot or cold.

Recipe : Courgette Soup with Lemon

Ingredients :

1 medium-sized onion, thinly sliced

30ml / 2 tbsp olive oil

450g / 1 lb courgettes, topped, tailed and sliced

finely grated rind and juice of 1 large lemon

450ml / 3/4 pint chicken stock

freshly ground black pepper

2 egg yolks

200ml / 1/3 pint natural yogurt

Method :

In a large pan, fry the onion gently in the olive oil for 3 minutes until it is just transparent. Add the courgettes and fry for a further 2-3 minutes. Stir in all remaining ingredients except the egg yolks and yogurt, cover and simmer for 20 minutes. Transfer the soup to a liquidizer or food processor, and blend until smooth. Mix the egg yolks into the yogurt and stir into the blended soup. Reheat the soup gently, stirring all the time until it thickens. Serve hot at this stage, or transfer to a refrigerator and chill thoroughly.

Serving idea - Serve the soup with a garnish of thinly sliced courgettes and light French toasts.

Preparation - Great care must be taken not to boil the soup once the egg yolks have been added, otherwise the mixture will curdle.

Freezing - This soup can be frozen, but not after the egg yolks have been added. Freeze before this stage, defrost and then finish the recipe as described.

Serves 4-6

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