courgette & potato soup

This is a good way of using early courgettes, when they tend to be a bit mis-shapen, or when they all ripen at the same time!

1 large onion, diced
3 garlic cloves, crushed
2 tablespoons olive oil
1 1/4 pints chicken stock
6-7 courgettes, thickly sliced
8-10 medium sized potatoes, cubed(I used the second earlies variety 'Kestrel')
1 teacup of milk
1 tablespoon each of thyme and sage (dried or fresh)
Salt and black pepper

1. Place the olive oil, onion and garlic in a large, deep pan. Cook over a medium heat, with the lid on, until the onions are golden.

2. Add the stock, potatoes, herbs and seasoning. When the potatoes are nearly soft, steam the courgettes (over the pan in a metal colander if you have one).

3. Scoop out half of the potatoes and set aside with half of the courgettes. Place the remaining courgettes in the pan. Pour in the milk and stir.

4. Blend the soup in a food processor or blender and return to the pan.

5. Add the reserved potatoes and courgettes and reheat. Serve with big chunks of crusty white bread and butter!!