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July 28, 2014 / Apley Estate - Hamiltons

Recipe of the month – Courgette soup

Courgette imageThere are lots of Apley Walled Garden courgettes available now, so why not try this easy courgette soup with paprika & toasted almonds:
2 tablespoons olive oil
1 large Spanish onions, sliced
3 cloves garlic, peeled & sliced
4 medium courgettes, cut into thick coins
2 bay leaves
1.2 litres stock
1 bunch of chopped parsley
100g flaked almonds
½ teaspoon paprika
For the garnish: coat the almonds in olive oil. Sprinkle with salt & paprika. Toast under a grill in a hot oven until coloured.
In a medium saucepan: heat the oil & soften the onions. Add salt & garlic, then courgettes & bay leaves. After 5 mins, add stock. Bring to a simmer & cook on a low heat, covered, for a further 20 mins. Remove the bay leaves & add the parsley. Blend the soup until smooth. Serve topped with flaked almonds, a sprinkle of paprika & a drizzle of olive oil.
Source: in Pembrokeshire for 15-21 yr olds

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