Ingredients

Method

• 1 medium-sized onion, roughly chopped
• 50 g butter
• 3 T olive oil
• 500 g baby marrows, roughly chopped
• 3 pears, roughly chopped
• 1 x 2 cm piece fresh ginger, roughly chopped
• 2 cups strong vegetable stock
• 1 cup fresh cream
• Sea salt,
• Freshly ground black pepper
• Grated nutmeg and a squeeze of lemon juice, to season
• 1 cup crème fraîche
• 3 T dry vermouth
• Seasonal sprouts, for sprinkling
• Toasted bruschetta, for serving

Method

Ingredients

Sauté the onion over a medium heat in the butter and olive oil.
Add the baby marrow, pear and ginger, and sauté for another 2 to 3 minutes. Add the stock and cream. Simmer for 4 to 5 minutes, until the pear and baby marrow are soft. Place in a liquidiser and blend until the soup is smooth and silky.
Season to taste with salt, black pepper, nutmeg and lemon juice. Combine the crème fraîche with the dry vermouth and spoon over the soup just before serving. Sprinkle with seasonal sprouts.
Serve with toasted bruschetta.
Per serving: 2152.9kJ, 4.3g protein, 45.6g fat, 17.8g carbs