Courgette Soup Recipe

 (serves 4-6)

Ingredients

• 2 tablespoons olive oil.
• 1 oz (25 g) butter.
• 1 large onion – roughly chopped.
• 1 large garlic clove – crushed.
• Small handful of oregano roughly chopped or 1 teaspoon dried oregano.
• 2 lbs (1 kg) of courgettes, washed and sliced.
• 1 pint of chicken or vegetable stock.
• 4 oz (115 g) strong cheddar – grated (or for a milder flavour substitute 4 oz (115 g) of diced Dolcalette).
• Salt and pepper.

Method

• Heat oil and butter in a large saucepan or boiling pot until foaming hot and throw in the onions and garlic.
• Cook gently for about five minutes until soft but not brown.
• Add the courgettes, oregano and a twist or two of pepper.
• Stir well and cook over a medium heat, stirring frequently.
• Add the stock and bring to the boil whilst stirring.
• Cover and simmer for about thirty minutes, stirring occasionally.
• Remove from the heat and stir in the cheese until melted.
• Allow to cool then liquidise to a smooth consistency.
• Season with salt and pepper to taste and serve.

 This is wonderful just as it is, but if you want to jazz it up for visitors, swirl in a little cream before serving.