Instructions: Fry the onion in the oil until slightly golden. Add the garlic and zucchini and stir-fry for about half a minute. Make sure the vegetables dont brown lest the soup become bitter.

Add just enough milk to cover the vegetables. Bring to a boil, stir in the vegetable base, then reduce heat and simmer for about 5 minutes, until the zucchini is cooked but not quite well-done.

Switch off the heat, stir in the mint, count to 5, then puree. If its too thick, add some more milk. If it needs more of an edge, add some salt and/or pepper.

Ladle into bowls and serve immediately, garnishing with a few young mint leaves.

Serve hot to 2 to 3 people as a first course.

Comments: This marvelous recipe was sent to me by Jacqueline, a native of Frisia. The soup is not nearly as unusual as youd think, except in the best sense of the word. Somehow the creamy, savoury base of the soup is a perfect counterpoint to the mint. It is sustaining, inexpensive, easy to prepare, low in calories, and will truly make your reputation with your guests if you serve it at a dinner party.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.