I forgot just how good this was until Mum made it for ‘starters’ (!) on the Lord’s Day past. It really is delicious. Oh and on this occasion she threw in a leek as well!

2oz butter or margarine
1lb courgettes (zuchini) – peel these
1lb carrots (diced)
2 pints chicken stock (broth)
1 bay leaf
1 level tablespoon tomato puree (paste)
1 level tablespoon castor sugar (fine sugar)
salt and pepper

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Melt butter; add veg. peeled and chopped small. Cover and cook gently for 15 minutes. Pour in the stock and add rest of ingredients. Continue to simmer for 30 mins or until veg. are very soft. Remove bay leaf and liquidize. Serve hot with a swirl of cream and a little parsley.

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