Creamy Courgette Soup
Courtesy of Mary Margaret Chappell and very delicious!
2 lb. courgette (about 3 large), quartered and chopped (6 cups), plus more for garnish, if desired
3 to 4 cloves garlic, peeled and sliced
1 ½ cups dairy or soya milk
1 ½ cups water
1 tsp. salt
Place the courgette and the garlic in a large saucepan, and add the milk, water and salt. Cover, and bring to a boil. (Watch out – it will have a tendency to boil over.) Reduce the heat to medium-low, and simmer 30 minutes, or until the courgette is very soft. Purée the soup until smooth. Adjust the seasonings, and garnish with sautéed courgette, if desired.