Courgette and Rosemary Soup

submitted by the Tidy Gardener ...

This recipe was passed to me by a lovely lady I played golf with many years ago and she is now in her 90s.  It is the perfect way to use a glut of courgette, marrow or cucumbers at the end of the growing season. Wonderfully warming and improves in flavour if frozen. Serves 6 - 8.

Ingredients

50g butter
2 medium onions, chopped
500g courgette (marrow or cucumber can be used), chopped
1 large garlic clove, crushed
2 teaspoons chopped fresh rosemary
1200ml chicken stock (much better if it is not made with a stock cube)
Seasoning
Yogurt and chives to garnish

Method

1. Sauté the onions for 5mins.
   
2. Add the courgettes and garlic and cook for a further 5mins.
3. Add the rest of the ingredients.
4. Bring to the boil and turn down the heat to simmer for approx 25mins.
5. Allow to cool and liquidize or process.
6.  Garnish with a small trickle of yogurt and chopped chives.