6-8 tsp
desiccated coconut, lightly toasted under the grill
Method :
Top and tail courgettes. Wash and dry, leave unpeeled and
cut into very thin slices. Heat butter or margarine in
saucepan. Add onion and fry gently until
soft but still very pale in color. Add courgettes, and mix with
onions. Cover pan and fry slowly for 10
minutes. Stir from time to time. Pour in stock and milk. Add salt. Bring to boil, lower heat and
cover. Simmer over low heat for 20
minutes. Blend to a smooth purée, in about
4 batches, in blender or food processor. Return to pan. Add cornflour mixed with the
water. Cook gently until soup comes to
the boil and thickens. Simmer 5 minutes. Ladle into bowls and ripple in the
heated carrot purée. Sprinkle each serving with
coconut.
Serves 4 - 6
Different from run of the mill soups, this
one is delicately flavored, not too rich, rippled with carrot purée (I
used baby food) and topped with a sprinkling of toasted coconut.
