4 July 2018
Courgette, Garlic and Stilton Soup
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.
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.
Add the chopped courgette and potato and stir well together. Sweat the vegetables gently for a few minutes, stirring to stop the potato sticking.
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.
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.
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.
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.
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