Pea and Courgette Soup ( 4)

A delicious summer soup from ” River Cafe Two Easy” by Rose Gray and Ruth Rogers.

Pea and Courgette Soup ( 4)
Print Recipe
Pea and Courgette Soup ( 4)
Print Recipe
  1. Trim the ends of the courgettes, cut in half lengthways and then into 1 cm pieces. Peel and chop the garlic. Grate the Parmesan. Dissolve the stock cubes into 700 ml boiling water.
  2. Heat 2 tbsps of the olive oil in a thick bottomed saucepan and fry the garlic until soft. Add the courgettes and cook, stirring, until soft. Add half the peas, stir, then add half the stock. Cook untilthe peas are tender. Put into a food processor and pulse chop to a coarse puree.
  3. Bring the remaining peas to the boil in the remaining stock and cook for 5 minutes. Scoop out the peas with a slotted spoon and stir into the soup, adding a little of the stock if the soup is too thick.
  4. Serve with torn basil leaves and grated Parmesan.
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