3 medium courgettes, coarsely grated
1 onion, diced
300g frozen peas, thawed
1 teaspoon butter
1¼ liters vegetable stock
6 tablespoons single cream
10g mint leaves, shredded
Finely grated zest of 1 lemon
Fry the ingredients.
Heat the butter in a large pan over a low heat and fry the onions gently for 10 minutes until they have softened but not colored. Place 4 heaped tablespoons of grated courgettes and 2 tablespoons of peas into a bowl and set them aside. Add the remaining grated courgettes and peas to the pan and stir in well to coat them in the butter.
Cook the soup.
Add the stock to the pan and increase the heat. Bring the soup to the boil and cook for 5 minutes until the peas are tender. Add 2 teaspoons of the shredded mint to the bowl with the uncooked vegetables. Remove the pan from the heat and stir in the rest of the mint and the cream.
Blend the soup.
Using a hand blender, blend the soup in the pan until it is completely smooth. Season with salt and pepper to taste and return to the heat. Reheat the soup until it returns to serving temperature.
Ladle the soup into shallow bowls. Mix the lemon zest into the bowl with the uncooked vegetables. Add a spoonful of this mixture into the centre of each bowl and serve with freshly ground black pepper.