Butter for frying
1 tbsn olive oil
1 small onion, peeled and chopped
250 g courgettes, trimmed and chopped
750 ml chicken or veg stock
250 g shelled peas
Handful fresh mint leaves chopped.
Melt butter in large pan, add oil.
Add all chopped veg, season, cover and cook until soft (about 10 mins).
Add stock, simmer for 5 mins and add peas.
Cook for further 15 mins.
Stir in chopped mint.
Blend until smooth and season to taste.
Good hot or cold and add you can add a little cream, crème fraiche or yoghurt to serve.
“Good gardeners need to ‘cook good’!!” Lynne Allbutt