My dad has a passion for making soups and grows his own courgettes. Thankfully, this recipe is a handy and delicious way of using up a glut of courgettes.
“Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, which compliments this fresh tasting courgette soup perfectly.”
Ingredients:
2 tbsp olive oil
15 g butter
1 onion, finely chopped
900 g courgettes, sliced
1 tbsp dried oregano
600 ml vegetable stock
115 g Dolcelatte cheese, diced - plus extra for garnish
300 ml single cream
salt & ground black pepper
fresh oregano sprigs
Cooking Time: 50 minutes (approx)
Serving: 4-6
Method:
1. Heat olive oil and butter in a large pan. Add the onion and cook over a medium heat for 5 minutes (don't brown).
2. Add the sliced courgettes and oregano - then salt & pepper (to taste). Cook over a medium heat for 10 minutes, stirring frequently.
3. Add the stock and bring to the boil, stirring frequently. Lower the heat and simmer gently for 30 minutes. Then stir in the diced cheese until it melts.
4. Process through a blender into a clean pan. Add 2/3 of the cream and stir over a low heat until hot (don't boil). Taste and extra salt and pepper (if required).
5. Pour into heated bowls. Add a swirl of cream and garnish with a bit more dolcelatte and a little fresh oregano sprigs.
Serve immediately.
Source: David Curran (Neill's Dad)
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