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Lettuce And Courgette Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Soups 4 Servings

INGREDIENTS

2 t Vegetable oil
1 To 2 garlic cloves crushed.
1 Onion chopped.
1 lb 480 g courgettes trimmed and
Sliced
1 pt 600 ml vegetable stock.
1 Round lettuce washed and
Shredded
Few sprigs of parsley.
Half pt 300 ml skimmed milk
1 T Cornflour blended with a
Little water.
pn Nutmeg.
Salt and pepper.

INSTRUCTIONS

Heat the vegetable oil in a large saucepan and saute the garlic and
onion together for 3 to 4 minutes until softened. Add the courgettes
and cook stirring for 2 more minutes. Add the stock to the saucepan
and bring to the boil. Lower the heat and add the lettuce and  parsley.
Cover and simmer for 20 minutes. Blend the soup in a  liquidiser or
food processor until smooth. Return to the saucepan and  add the milk
and blended cornflour, then heat gently until thickened  slightly.
Season with the nutmeg salt and pepper according to taste.  Serve one
portion piping hot in a warmed soup bowl. Alternatively the  soup may
be cooled and served chilled. To freeze the remaining soup  cool
quickly and divide between three rigid containers. Seal label  and
freeze for up to three months. Defrost and re-heat gently to  serve.
Preparation 10 minutes. Cooking 30 minutes.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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