Chilled baby marrow soup

Name: Chilled baby marrow soup
Yield: 8 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion small, diced; 3.00 garlic cloves, crushed; 1.00 kg courgettes baby, chopped; salt and white pepper to taste; nutmeg whole, freshly grated; 10.00 ml lemon peeled and grated; 1.00 stock beef, vegetable or chicken; 1.00 eggs hard-boiled, peeled; 6.00 radishes washed; 4.00 oyster mushrooms

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	fresh chillies — 573
1.00	onion — small, diced
3.00	garlic — cloves, crushed
1.00 kg	courgettes — baby, chopped
	salt and white pepper — to taste
	nutmeg — whole, freshly grated
10.00 ml	lemon — peeled and grated
1.00	stock — beef, vegetable or chicken
1.00	eggs — hard-boiled, peeled
6.00	radishes — washed
4.00	oyster mushrooms

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Method:

Heat oil in a saucepan and gently cook onion and garlic until softened but not browned.
Add baby marrows, seasoning and lemon peel. Add stock and cook briskly, covered, for 8 to 10 minutes.
Purée, cover and refrigerate until chilled.
Chop egg and radishes finely. Clean mushrooms and drizzle a little lemon juice over.
Adjust seasoning and serve, sprinkled with chopped egg, radishes and mushrooms.
TOTAL KILOJOULE COUNT: 2 485 kJ (595 Cal). A portion: 310 kJ (75 Cal).