This recipe is taken from my Regency historical novel Banquet of Lies, and while it’s summer for me here in Australia, I know things are getting colder in the US, and a hot bowl of soup probably goes down really well.
Courgette & Almond Soup
(There are a few variations of this recipe floating around, but I first encountered it in the Avoca Café Cookbook. It is subtle, elegant and sophisticated.)
50g (one quarter of a cup) butter
1 onion, peeled and chopped
1 potato, peeled and chopped
600ml (two and a half cups) veg stock
3 courgettes, finely chopped
25g (one eighth of a cup) ground almonds
125ml (half a cup) double cream, plus extra to serve (I use single cream with no ill-effects)
125ml (half a cup) milk
Flaked almonds to serve
Melt the butter in a large pan, add the onion and potato and cook over a very low heat for 5 mins. Add the stock, bring to the boil, then reduce the heat and simmer for 20 mins or until the potato is cooked. Add the courgettes, bring back to the boil and simmer for 5 mins. As soon as the courgettes are cooked, remove the pan from the heat and stir in the almonds, cream and milk. Purée with a hand-held blender or in a liquidizer, then reheat gently and season to taste. You can garnish this with some flaked almonds and cream, if you like.