Saturday, July 31, 2010

Courgette and roasted garlic soup

I have lifted this almost directly from the Painted Garden Cookbook, just adjusting the amount of garlic downwards a little and adding a good splash of white wine.

1 kg of small courgettes
300 g of onions
1 head of roasted garlic
olive oil
1/2 glass of white wine
1 litre of vegetable stock

  1. Peel and chop the onion, top and tail the courgettes and chop into small chunks. Put in a large saucepan with plenty of olive oil and gently sautee until done (about 15 minutes).
  2. Add the white wine, roasted garlic and stock, bring to the boil and simmer gently for about 15 minutes. Allow to cool a little, whizz with a stick blender, check for salt and add more if necessary.

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