Creamy Delicious Courgette Soup

Those of us who grow courgettes sometimes have a glut and don't know what to do with them.

A friend in another group asked for my creamy, delicious recipe for courgette soup, so I decided to share it.

30ml/2tbs Olive Oil

15g/1/2oz 1tbsbutter

1 medium leek thinly sliced

900g/2lbcourgettes peeled and thinly sliced

5ml/1tsp dried oregano

115g/4oz Dolcelatte cheese,rind removed, diced

300ml/1/2pint/13/4 cups single cream

salt and freshly ground black pepper

 

To garnish

 

Sprigs of fresh oregano (if available)

extra Dolcelatte cheese.

(If you don't have Dolcelatte cheese experiment with another. Yesterday, I used Port Salut.)

 

1 Heat the oil and butter in a large saucepan until foaming. Add the leek and cook until it is softened but not brown.

 

2. Add the courgettes and organo with salt and pepper to taste. Cook over a medium heat for 10 minutes stirring frequently.

 

3. Pour in the stock and bring to the boil, stirring frequently. Lower the heat and simmer gently for about 30 minutes. Stir in the Dolcelatte until it is melted. (I cheated by cooking the soup in the microwave for ten minutes and then adding the cheese.)

 

4. Tip the soup in a blender and blend it until it is smooth.

 

5 Add two-thirds of the cream and stir over a very low heat until hot, but not boiling. Add more stock if the soup is too thick. Taste and adjust the seasoning if necessary.

 

6. Serve piping hot with a swirl of cream, fresh oregano and crumbled Dolcelatte cheese.