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Title: Courgette Soup (4)
Categories: Soup British
Yield: 1 Servings
| 2 | oz | Lard |
| 4 | tb | Olive oil |
| 5 | md | Courgettes, washed & diced |
| 2 | pt | Water |
| Salt and pepper | ||
| 1/2 | French loaf, cut into 1 " | |
| Slices | ||
| 2 | Eggs | |
| 1 | oz | Fresh parsley, chopped |
| 1 | oz | Fresh basil, shredded |
| 3 | tb | Grated parmesan |
Heat lard and olive oil in a fairly large saucepan until just sizzling, then add the diced courgettes. Turn and fry for a few minutes then add the water. Season, cover and boil gently for 45 minutes.
Meanwhile prepare the bread by gently toasting each slice until crisp and biscuity in texture.
When the courgettes are soft break the eggs into a bowl and add the herbs and parmesan.Beat together well then pour into the soup.Stir carefully until the eggs are just cooked then remove from the heat.
Place the toasted bread in the bottom of a tureen and pour the soup over it. Leave to cool until just tepid, then serve.
From: Sue's Recipe Server previous next