2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 3 small leeks, washed, trimmed and sliced 3 courgettes (zucchini), washed and chopped 2 pt/1/1 ltr. vegetable stock 1 potato, peeled and chopped 2 large slices white bread, crusts removed oil for frying 2 Tbs. finely chopped fresh chervil salt and ground black pepper 2 Tbs. double cream chervil sprigs for garnish
Instructions
1) Heat oil in a pan and fry onion and garlic until softened, but not browned. Add leeks and courgettes and cook for a further 2 minutes. Pour over stock and add potato. Bring to the boil, then turn down heat and simmer, covered, until vegetables are soft.
2) Meanwhile, prepare the croutons. Cut bread into tiny cubes and fry in hot oil until crisp. Drain on kitchen paper and reserve.
3) Puree soup in a blender. Stir in chopped chervil. Reheat gently and season. Serve sprinkled with croutons and garnished with cream and chervil sprigs.
