Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
1 tblsp olive oil
1 onion, thinly sliced
2 leeks, trimmed and thinly sliced
3 garlic cloves, finely chopped
6 courgettes (zucchini) cut into chunks
500 ml vegetable stock
salt and white pepper
50 g blanched almonds
Heat the oil in large saucepan over a medium heat. Add the onion and leeks and saute gently for 5 minutes. Add the garlic and saute for a further minute.
Stir the courgettes into the mixture, then reduce the heat, cover with a lid and allow the vegetables to sweat for 5 minutes.
Pour in the stock, cover the pan with a lid and bring to the boil. Lightly season with salt and white pepper, then reduce the heat and simmer for 15 minutes or until the vegetables are cooked through.
Add the blanched almonds and continue to simmer for 5 minutes to soften the almonds. Allow the mixture to cool slightly, then blitz to a smooth consistency using a handheld blender or in a food processor (in batches if necessary).
Check the seasoning and adjust as required. Reheat if necessary and serve immediately.