Cream Of Courgette Soup

1. 1

   Chop onion and fry it on a butter in a large pot, for about 3-4 minutes, until golden brown. Cut the courgettes into slices (leave 2 slices, dice them and fry on a pan for decoration). Add courgettes to the fried onion, pour broth (courgettes will not be completely covered but they will release more water as they cook and we want to have a fairly dense cream), add salt and pepper, bay leaf, cover with lid and cook for about 10 minutes. Throw out the bay leaf, cool soup for a while so it's not too hot. Place in a food processor, blend until smooth. Add 3 tbs yoghurt, parmesan, salt, pepper and nutmeg, mix well. Serve poured into bowls, decorated with courgette pieces, remaining half tbs of yoghurt and freshly ground black pepper. Delicious with fresh baguette.

* Per serving · 4 servings · Values may vary.

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