CHILLED COUR­GETTE SOUP WITH CAN­TALOUPE MELON AND CREME FRAICHE

The Field - - Country Estate Cookery -

serves 6

This is such a re­fresh­ing soup for a hot day, full of flavour and rather pretty.

Place your soup bowls in the fridge ready for serv­ing.

Sauté the shal­lots, gar­lic and cour­gettes in the oil and but­ter un­til just start­ing to soften.

Add the hot veg­etable stock and sim­mer un­til the cour­gettes are just soft.

Purée in a blender with the mint leaves, wa­ter­cress and crème fraîche. Check the sea­son­ing then chill in the fridge. Re­mem­ber when serv­ing chilled foods they need a lit­tle more sea­son­ing than hot.

Blitz just 350g of the melon with the gin­ger, honey and lemon juice. Chill in the fridge.

To serve

Cut the re­main­der of the melon into small cubes.

Pour the cour­gette soup into bowls, top with some swirls of the melon mix.

Dot with chives, crème fraîche, oil and melon cubes.

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