Green Onion Soup.

2 small courgettes

1 bunch of spring onions

2 medium chilli peppers

1 pint vegetable stock

Generous splash double cream (about 2/3 pint)

Tablespoon olive oil.

Wipe, top and tail, and slice courgettes (I sliced very thin)

Cut off the white, hard, part of the spring onions and cut the green parts up into very small “rings” with a pair of scissors.

Cut the tops off the chillies and slice thinly (keep seeds in!)

Heat the olive oil in a pan and add the onions, chilli and courgettes.

Cook over a modest heat for about 20 minutes until the courgette is truly transparent, the chilli skins come off when squashed with a spatula and the onion is properly wilted.

Cool slightly and blend until smooth (or as smooth as it will go).

Return the blended cooked vegetables to the pan, add the (boiling) stock and bring to almost boiling, then reduce heat and simmer for about 45 minutes. Add the cream about 10 minutes before the end of cooking time. Stir occasionally.