Starters: Courgette and Almond Soup

Ingredients

50g butter

1 onion, peeled and chopped

1 potato, peeled and chopped

600ml vegetable stock, chilled

3 courgettes, finely chopped

25g ground almonds

125ml double cream, plus extra to serve

125ml milk

2 tsp of chopped parsley to serve

Method

1. Melt the butter in a large pan, add the onion and potato and cook over a very low heat for 5 minutes.Add the stock, and bring to the boil, then reduce the heat and simmer for 20 minutes, or until the potato is cooked.
2. Add the courgettes, bring back to the boil and simmer for 5 minutes. As soon as the courgettes are cooked remove the pan from from the heat and stir in the almonds, cream and milk.
3. Puree in a blender, then reheat gently and season to taste.
4. Serve topped with parsley and a swirl of cream!