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Grace's Cookery Book: Starters
Courgette and Almond Soup (Supplied by Jackie)
15g butter
1 large onion, peeled and chopped
1 large potato, peeled and chopped
600ml vegetable or chicken stock
3 courgettes, finely chopped (not peeled)
25g ground almonds
125ml cream
125ml milk
Melt butter, add onion and potato and cook over a low heat for 10 minutes.
Add stock and courgettes and simmer for 20 – 30 minutes until courgettes are soft.
Take off the heat, add almonds, cream and milk, then puree until smooth.
Serve sprinkled with flaked almonds, parsley and a swirl of cream.
Courgette and Almond Soup (Supplied by Jackie)
15g butter
1 large onion, peeled and chopped
1 large potato, peeled and chopped
600ml vegetable or chicken stock
3 courgettes, finely chopped (not peeled)
25g ground almonds
125ml cream
125ml milk
Melt butter, add onion and potato and cook over a low heat for 10 minutes.
Add stock and courgettes and simmer for 20 – 30 minutes until courgettes are soft.
Take off the heat, add almonds, cream and milk, then puree until smooth.
Serve sprinkled with flaked almonds, parsley and a swirl of cream.
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