Courgette Chowder

Instructions

1. 1

   Preheat the oven to 180 degrees Celsius. Peel and dice the courgettes and potatoes. Chop the onions and mince the garlic.

   Tip: Use a mandoline to get even, thin slices of courgette.

2. 2

   In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook until softened.

   Tip: Be patient and stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for 1-2 minutes, until fragrant.

   Tip: Don't let it burn, just soften.

4. 4

   Add the diced courgettes and cook for 5 minutes, until they start to soften.

   Tip: Stir occasionally to prevent burning.

5. 5

   Pour in the stock and milk, and bring to a boil.

   Tip: Use a ladle to skim off any foam that forms.

6. 6

   Reduce the heat to low and simmer for 20 minutes, until the vegetables are tender.

   Tip: Season with salt and pepper to taste.

7. 7

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot liquids.

8. 8

   Stir in the chopped parsley and serve hot.

   Tip: Garnish with extra parsley if desired.