Lettuce and Courgette Soup

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Lettuce and Courgette Soup Ingredients

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

Instructions for Lettuce and Courgette Soup

1. 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. 2. 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. 3. 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. 4. Serve one portion piping hot in a warmed soup bowl. Alternatively the soup may be cooled and served chilled. 5. 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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