White enamelware and natural background tones were chosen to bring out the fresh and punchy colour of the soup, but also proving how sometimes the key to a beautiful shot is just to keep things simple with carefully positioned lighting.
COOK AND PREP TIME: 40 MINS
3 tbsp olive oil
Salt and freshly ground pepper
2 white onions, finely sliced
1 garlic clove, crushed
1 bunch of wild garlic
2 tbsp fresh mint, chopped
4 tsp crème fraîche
A few sprigs of fresh mint
Crusty brown bread
- Pour the olive oil into a large pan on a low heat and add the onions. Sauté for just a few minutes, before adding the courgettes and crushed garlic.
- Season with a little salt and pepper and cover with water. Increase the heat until the water begins to simmer gently, being careful not to let the water boil otherwise the courgette will loose some of its colour.
- Simmer for a further 10 minutes or so, until all the vegetables are cooked through. Remove the pan from the heat and add the wild garlic along with the mint. If the mixture seems a little thick, just add some water to thin it out.
- Once cooled slightly, blend the soup and serve warm with a dollop of crème fraîche, a sprig of fresh mint and some crusty brown bread.