Courgette, Garlic And Stilton Soup [1]

2 onions

3 cloves of garlic

3 courgettes [about 550 g]

1 large potato

15g butter

1 tablespoon of olive oil

1 litre of vegetable bouillon

100g blue stilton cheese, plus more for garnish

Salt and black pepper

A handful of fresh chives

2-3 tablespoons of single cream

Servings

5

Person

1

Peel and finely chop the onions and garlic, quarter the courgettes lengthways and chop into chunks and then peel and cut the potato into small dice.
2

Melt the butter and olive oil over a low heat in a large pan and gently saute the onion for 2 minutes, then stir in the garlic and saute for a further 3 minutes.
3

Add the chopped courgette and potato and stir well together. Sweat the vegetables gently for a few minutes, stirring to stop the potato sticking.
4

Gradually stir in the hot bouillon and bring to a simmer. Simmer gently, stirring occasionally, for about 20 minutes, or until the vegetables are really soft. Blend the soup until completely smooth.
5

Crumble or chop the cheese into small pieces and stir 100g into the soup, and warm through for a couple of minutes. Season to taste with salt and black pepper.
6

Chop the chives finely and stir into the soup, along with 2-3 tablespoons of single cream. Serve garnished with a little blue cheese and a sprinkling of chopped chives.

Cooks Note

A light and creamy summer vegetable soup with a gentle tang of blue cheese: easy to make and full of flavour.

Try using a different blue cheese, such as gorgonzola, or perhaps dolcelatte if you prefer a much milder flavour.

Courgette, Garlic and Stilton Soup