Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.

Zucchini Soup


  • 30g butter
  • 2 teaspoons oil
  • 4 chopped onions, chopped
  • 6 medium zucchinis, sliced
  • 2 medium potatoes, peeled and chopped
  • Salt & Pepper
  • ½ teaspoon dried tarragon
  • 4 cups chicken stock

Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.

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