Ingredients
2 medium sized Leeks
3 Courgettes approx 15cm long
2 cloves of Garlic
1.5 litres of Stock (Vegetable, Ham or Chicken)
2 tablespoons Rape Seed Oil
Salt & Pepper
Method
Coarsely chop and wash the leek and courgette. Sweat the leek in the oil in a large saucepan until transparent. Add the courgette increase the heat and fry both for about 3 minutes. Add the stock and simmer for 25 minutes. While the soup is simmering, chop and mash the garlic with a pinch of salt.
After the simmering time, blend the soup either in a blender or with a hand blender until smooth. Add the garlic and stir in well. Return the pan to the stove and keep warm until needed. Season to taste.
Serving
Increase heat to a simmer, serve in bowls or large wide mugs garnished with a drizzle of Extra Virgin Rape Seed Oil.
Serves 4