Cream of Courgette Soup

The colour of this soup is beautifully delicate, which really suits its rich and creamy texture and subtle taste. If you enjoy a pronounced cheesy flavour, use Gorgonzola instead of Dolcelatte.

Ingredients:

30ml olive oil

15g butter

I medium onion, finely chopped

900g courgettes (zucchini), trimmed and sliced

5ml dried oregano

600ml vegetable or chicken stock

115g Dolcelatte cheese, rind removed, diced

300ml single cream

Sea salt and freshly ground black pepper

Fresh oregano and extra Dolcelatte, to garnish

Method:

Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but not brown. Add the courgettes, oregano and seasoning and cook over medium heat for 10 minutes, stirring frequently.

Pour in the stock and bring to the boil, stirring. Lower the heat, semi cover the pan and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced Dolcelatte until melted. Process the soup using a stick blender or food processor, then press through a sieve into a clean pan. Add two-thirds of the cream and stir over a low heat until hot, but not boiling. Check the consistency and add more stock if the soup is too thick.

Taste for seasoning, and pour into heated bowls. Swirl in the remaining cream. Garnish with oregano and extra Dolcelatte cheese just before serving.