"Two Soups"

Runner Bean & Bacon Soup

30g butter
1 medium onion
170g smoked bacon, chopped
400g runner beans, chopped
1 litre vegetable stock

Gently dry fry the bacon until the fat begins to run and then add the onions and fry gently until golden. At the same time gently cook the beans in the melted butter for about 10 minutes.
Add the onions and bacon to the beans with the stock.
Bring to the boil and simmer gently for 20 minutes.
Allow to cool and then liquidise.
This soup is great for freezing at this point, or just reheat gently, adding seasoning to taste and a little cream, if you like).

For variety the bacon can be replaced with chopped chorizo sausage, and a chopped fresh green or red chilli can be added when cooking the beans for a spicy soup.

Courgette & Tarragon Soup

25g butter
4 medium courgettes
1-2 tablespoons tarragon (fresh or dried), chopped
300ml vegetable stock
300ml milk
Salt and freshly ground pepper

Trim the courgettes and cut into quarters lengthwise. Remove some of the fluffy insides and chop into pieces. Melt the butter in a large pan, add the courgettes, then cook on a medium heat for about 5 minutes, stirring occasionally.
Add the tarragon and continue to cook gently for a further 5 minutes.
Add the stock, which should almost cover the courgettes (if not, add a little more), then bring to the boil.
Cover and simmer for 15 minutes until the courgettes are tender, then add the milk.
Liquidise until smooth. Freeze at this point when cool or return to the pan and season to taste. Reheat gently for 3 minutes and serve.