Courgette Soup With Basil

This soup is utterly delicious. so make sure that you aren't in a rush and you have the time to really enjoy it properly. It's 'real' food!

Ingredients: (serves 6)
4tbs vegetable oil
25g butter - softened
1 large onion - finely chopped
750g courgettes - sliced
2 potatoes - cut into cubes
1.5 litres vegetable stock
2tbs chopped basil
1 garlic clove - finely chopped
2 eggs
25g Parmesan cheese - grated
salt and pepper

Method:

• Heat the oil and half the butter in a large saucepan. 
• Fry the onion over a low heat until golden but not brown. Add the courgettes, mix well and fry over a low heat for 10 minutes.
• Add the potatoes and fry over a medium heat for 3 minutes, stirring well, then add the stock. Bring to the boil, cover and simmer for 40 minutes.
• Pour into a blender or food processor and blend the mixture until smooth.
• In a bowl, mix together the basil with the garlic, eggs, the rest of the butter and the Parmesan cheese. Then beat thoroughly until well mixed.
• Trickle the soup into the egg mixture and add a good dash of salt and pepper. Pour the soup back into a pan and reheat.
• Dish up the soup and sprinkle with extra grated Parmesan cheese or trickle with a little cream. Eat straight away with fresh crusty bread.

Enjoy this winter warmer!