COURGETTE SOUP

COURGETTE SOUP (CAROL)
1 T OIL
2 TB BUTTER
450G ZUCCHINI SLICED
1 SM ONION SLICED
225G POTATOES QUARTERED
HALF TSP GROUND CUMIN
3 CUPS CHICKEN STOCK
300ML MILK
SALT AND BLACK PEPPER
2 SPRIGS OF PARSLEY

METHOD
HEAT OIL AND BUTTER. ADD ZUCCHINI AND ONIONS AND COOK OVER MODERATE HEAT FOR 5 MINS UNTIL JUST BEGINNING TO BROWN.
ADD REMAINING INGREDIENTS. BRING TO THE BOIL THEN REDUCE HEAT AND SIMMER FOR 15 MINS UNTIL POTATOES ARE SOFT.
BLEND IN A LIQUIDISER AND ADD SPRIGS OF PARSLEY
SERVES 2