Serves 4 — Prep: 15 minutes — Cook: 14 minutes
110g onion, peeled and thinly sliced
400g zucchini, ends trimmed, unpeeled, cut into cubes
300g green lettuce leaves, sorted, rinsed, dried and roughly cut with scissors
5g butter
1g fresh mint
600g vegetable broth
100g milk
1g fresh mint, reserved for serving
Salt and pepper to taste
- In a soup pot, melt the butter over medium heat and wilt the lettuce, stirring.
- Add the onion, zucchini cubes and the first portion of mint. Stir for 2 to 3 minutes, then pour in the broth.
- Bring to a boil, and cook until the zucchini is perfectly soft.
- Blend the soup, add the milk and scatter over the remaining mint.
- Stir, adjust seasoning with salt and a turn of the pepper mill.
- Serve hot or cold.
No comments:
Post a Comment