Sunday, 5 October 2014
Creamy, delicious, courgette soup.
30ml/2tbs Olive Oil
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
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.