Categories: soups

Ingredients

• 2 medium onions, peeled & chopped
• 1 leek, chopped
• 2 carrots, peeled & chopped
• 4 tablespoons butter
• 3 medium potatoes, washed & chopped
• 2 quarts chicken stock
• several sprigs of thyme
• 4 courgettes, peeled & sliced
• 1/2 tub creme fraiche

Directions

1. Melt butter in a large pot and add onions, leeks & carrots.

2. Cover & cook over lowest heat for about half an hour – the veg should soften not burn.

3. Add potatoes & stock – bring to a rapid boil & skim.

4. Reduce heat & add the thyme & ground black pepper.

5. Cover & cook until the potatoes are soft.

6. Add courgettes & cook until they are just soft – about 5-10mins.

7. Remove the thyme sprigs the puree the soup.

8. Add creme fraiche & season to taste.

Email to a friend | Print this recipe | Back