Courgette and Ginger Soup
1 lb (450g) courgettes (or marrow), sliced
2 carrots, chopped
1 small onion, chopped
1 small turnip, chopped
1 1/2 oz (40g) butter
2 pts (1 litre) chicken stock
salt and pepper
1 tsp ground ginger or to taste
5 fl oz (75ml) cream
bread croutons for garnish
1. Fry vegetables in butter until soft but not brown.
2. Add stock and seasoning, simmer for 30 minutes.
3. Blend the soup, add more seasoning if required and ginger to taste.
4. Add cream and serve soup with croutons.
Christine Campbell, Lochgilphead