For courgette, lemon & salmon soup, make up the soup as above, adding 375 g (12 oz) salmon steak for the last 10 minutes of the soup’s cooking time. Lift out and flake the fish into pieces discarding the skin and any bones. Beat 2 eggs with the juice of ½ lemon in a bowl, gradually mix in a ladleful of the hot soup then stir back into the saucepan. Heat gently until the soup is slightly thickened. Divide the salmon between serving bowls, ladle the soup on top and sprinkle with a little parsley.