Sufra Dayma:

Courgettes Soup with yoghurt and cream

By Moushira Abdel-Malek

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Ingredients:

1/2 kg. courgettes
1 medium onion (chopped) + 2 garlic pods (whole)
1 medium carrot (chopped)
1 bouillon
11/2 litres stock (approx.)
2 tbsp. liquid cream
1 tbsp. fresh parsley leaves (finely chopped)
2 cartons yoghurt
Salt + pepper + nutmeg (grated) + 2 bayleaves

Method:

Peel and wash courgettes and carrot. Chop into slices. Add onion and garlic. In a large pan, boil vegetables together in stock enough to cook them well. Bring to the boil. Add seasoning and simmer covered until vegetables are tender. Allow to cool off completely. Pour in a blender. Add the yoghurt and beat well to smooth. Return to pan stirring, while adding remaining stock, to acquire a less thicker consistency. Check salt to taste. Bring to the boil, then add cream and heat through. Add parsley and stir to combine. Serve with croutons.