A British summer dish for all weathers

With the British weather becoming more unpredictable than the Queen parachuting into the Olympic opening ceremony accompanied by James Bond, there is no knowing if it will rain or shine, which can be annoying if you are trying to plan meals. So, here is a little  seasonal something I’ve concocted which is delicious  served hot or cold making it ideal for a typical British summer lunch or supper.

Serves 6

Ingredients:

6 large courgettes, chopped

2 cloves of garlic, crushed
1 large onion, chopped
Bunch of mint, roughly chopped
100ml crème fraiche
2 pints of chicken/vegetable stock
Olive oil
Salt and pepper

Method:

• Heat olive oil in a saucepan and brown off the garlic and onions
• Add the courgette and allow to cook on medium heat for 10 minutes
• Add the stock and allow to simmer for 30 minutes
• Add the mint and crème fraiche and simmer for a further 10 minutes
• Take off the heat and put the soup into a blender and ‘pulp it’ until smooth
• Season with salt and pepper and heat the soup through
• Serve with a drizzle of olive oil and crème fraiche along with a big chunk of bread