 | 50 g butter |
| 2 medium onions, skinned and chopped |
| 750 g courgettes, sliced |
| 1 garlic clove, chopped |
| 2 tsp fresh rosemary leaves |
| 1.2l chicken stock |
| salt and freshly ground black pepper |
| 150 ml natural yoghurt to garnish |
| 2 tbsp chopped chives to garnish |
|
Melt the butter in a
saucepan and add the chopped onions. saute for about 5 minutes, stirring occasionally,
then add the sliced courgettes. cook for a further 5 minutes, then add the garlic,
rosemary, chicken stock, salt and pepper. Simmer for about 25 minutes. allow to cool a
little. Liquidize and, for an extra smooth soup, sieve the liquidized soup into a bowl.
Chill thoroughly in the refrigerator for several hours. Swirl a spoonful of yoghurt into
each plateful, sprinkle some chopped chives over the yoghurt and serve. |
