Homemade cream of courgette soup

Ingredients

• 6 large courgettes, enough to fill 6 cups, trimmed, peeled and roughly chopped
• 3 cups water
• 6 tbsp finely chopped onion
• 1 tsp dried parsley
• 2 vegetable stock cubes
• 2 tbsp softened butter
• 2 tbsp plain flour
• 1 cup milk
• 1 cup evaporated milk
• salt and freshly ground black pepper
• warm dinner rolls and butter, to serve

Method

1. Put the courgettes, water, onion, parsley and stock cubes in a saucepan. Bring to the boil, then simmer for 20–30 minutes, until the courgettes are very tender.
2. Take the pan from the heat, cool it briefly and blend the mixture until smooth.
3. In a clean saucepan, melt the butter and stir in the flour. Add the milk and evaporated milk gradually, stirring to keep the sauce smooth.
4. Stir in the blended courgettes and heat gently without boiling. Season and serve with warm rolls and butter.