courgette, dill + parmesan soup
serves two
1 tbsp of olive oil
1 small onion, chopped
1 medium floury potato, peeled and chopped
piece of parmesan rind, about the size of your thumb
500ml chicken stock
1 courgette, grated
a good handful of dill, finely chopped
salt + black pepper
Sauté the onion in the oil until softened. Add the potatoes, parmesan rind and stock and simmer for ten minutes. Add the grated courgette and continue to cook until the potatoes are soft - about another 10 minutes. Add the dill (reserving tbsp for garnishing) and season. If you're using a stock cube you mightn't need any more salt. Blend the soup; if there's still a lump of parmesan rind left, remove it. Pour into bowls and sprinkle over the reserved dill.
1 tbsp of olive oil
1 small onion, chopped
1 medium floury potato, peeled and chopped
piece of parmesan rind, about the size of your thumb
500ml chicken stock
1 courgette, grated
a good handful of dill, finely chopped
salt + black pepper
Sauté the onion in the oil until softened. Add the potatoes, parmesan rind and stock and simmer for ten minutes. Add the grated courgette and continue to cook until the potatoes are soft - about another 10 minutes. Add the dill (reserving tbsp for garnishing) and season. If you're using a stock cube you mightn't need any more salt. Blend the soup; if there's still a lump of parmesan rind left, remove it. Pour into bowls and sprinkle over the reserved dill.
