Crema de calabacita – creamy courgette soup

Ingredients for 4 portions

• 750 gCourgette
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• ≈ 500 mlWater
• 1 cubeChicken stock, or 1 tsp stock powder
• 250 mlMilk
• to tasteSalt
• to tasteBlack pepper
• 120 mlMexican crema

Method

1. Rinse the courgettes, trim the ends and cut them into chunks.
2. Melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes without letting them brown.
3. Add the courgettes, pour in the water, crumble in the stock cube and bring to the boil.
4. Cover and simmer for 12 minutes, until the courgettes are completely soft.
5. Blend the soup with the milk until smooth, in batches if needed. Take care, as hot soup can spurt in the blender.
6. Pour the soup back into the pan, season with salt and pepper and simmer over a low heat for 5 minutes, stirring now and then.
7. Stir in the crema and heat through without boiling. Serve straight away.

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