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R2
Preparation: 10 min.
Cooking: 20 min.
Equipment: saucepan
Ingredients
(serves 4)
• 1 potato
• 2 courgettes
• 1 shallot
• 1 stick celery
• 2 tbsp olive oil
• 250ml (9 fl oz) chicken
stock
• 250ml (9 fl oz) single
cream
• 1 tsp curry powder
• Salt and pepper
APPETISERS AND STARTERS
30
Curried Courgette Soup
Fit the main bowl with the main blade, chop the celery and
peeled shallot finely, using the pulse button.
In a saucepan, gently heat the oil, add the chopped vegetables
and fry them gently until they begin to change colour.
Peel the potato, grate it with the 2-mm grating disc, add it to
the pan and cover with the stock. Season lightly with salt and
pepper. Simmer over a low heat for about 20 minutes, until
the potato is cooked.
Meanwhile, wash and cut the courgettes into pieces. Blend
using the main bowl, main blade and Blender
consistency. Add to the soup 5 minutes before the cooking
time is up. When the soup is ready, stir in the cream and
curry powder.
m
x to a puree
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