Bresc BV

Courgette soup with curry

Ingredients

8
  • 2 courgettes
  • 2 dessertspoons Bresc Garlic chopped
  • 4 dessertspoons shallots, chopped
  • 2 dessertspoons Bresc Lemongrass Puree
  • 3 dessertspoons Bresc Madras
  • 2 dessertspoons Bresc WOKginger
  • 1 l vegetable stock
  • 1 l cream
  • 2 dessertspoons chives, chopped
  • 1 dessertspoon coriander, chopped
  • 1 sweet potato

Preparation method

Chop the courgettes into pieces but put some aside, which should be chopped finely for garnishing; fry the remainder well, add the garlic, shallot, lemongrass, ginger and the Madras and braise them with the courgettes. Add the cream and the stock and bring to the boil. In the meantime, dice the sweet potatoes and cook until al dente, then drain and allow to dry in their own steam. Gently cook the courgette until it is tender, then puree the soup. Fill the bowls with the soup, vegetables, chives and coriander.