You got the horn so why don't you blow it

Cream Prince

This soup can be taken warm in winter or as a cool starter in warmer weather. The creamy yoghurt with fresh aromatic mint and dill is sure to satisfy you whatever the weather.

This one you probably want to stick to small portions of. Greek yoghurt has less lactose than regular yoghurt as it is removed to make it creamier, but it does still have some. If lactose is a real problem, substitute in lactose free Greek yoghurt.

400 g Greek style yoghurt
2 courgettes sliced 1 cm rounds
1 tablespoon fresh mint chopped
1 tablespoon fresh dill chopped
750 ml chicken stock
1 egg yolk
1/2 tablespoon gluten free flour
1/2 tablespoon garlic oil
1/2 tablespoon olive oil

• Place the courgette rounds in a colander and toss in salt.
• Allow to stand for 10 minutes.
• Meantime whisk the yoghurt with flour and egg yolk.
• Add the stock to the yoghurt.
• Take the courgettes and pat dry with kitchen towel.
• Over a medium heat sauté the courgettes in the mixed oils.
• Continue to cook for 30 minutes or so, stirring occasionally.
• Mash the softened courgette - you can decide here how lumpy/smooth you would like it.
• Add the yoghurt and stock mixture and cook for 10 minutes.
• Add the dill and mint.
• Serve hot or cold.