Courgette & Cheese Soup

Recipe for: COURGETTE & CHEESE SOUP

Ingredients:

• 1 – 2 lbs courgettes, washed & chopped
• 1 large white onion, finely sliced or chopped
• 50g butter
• 1 tblsp olive oil
• 1 tblsp flour
• 1 – 2 pints vegetable or chicken stock
• 100 – 200g mature cheddar cheese, grated
• Fresh herbs – thyme, oregano, parsley, whatever
• 3 – 4 tblsp cream, crème fraiche or greek yoghurt (or milk even)

Method:

1. in a large pan melt the butter & oil, tip in the onion and cook gently for 10 to 15 minutes, stirring occasionally.  Don’t let the onions colour
2. add the chopped courgettes & the herbs, mixing to coat everything with the buttery onions
3. add the flour, and keep stirring to coat everything
4. add the stock, enough to just cover the combined vegetables
5. bring to the boil, then lower the heat, cover & simmer gently for about 40 – 50 minutes.  Add a little extra stock if necessary
6. check that the courgettes are completely soft and that the liquid has thickened slightly
7. remove from the heat, then blitz with a stick-blender until completely smooth
8. return to a very low heat and add the grated cheese.  Stir until completely melted
9. add the cream or yoghurt and stir to incorporate

What else you need to know:

1. great recipe for using up a glut of courgettes.  You can make this soup in large quantities & then freeze it
2. most types of cheese will do instead of cheddar, especially blue cheeses like stilton – anything which can be grated & will melt