Courgette & Stilton Soup
Serves 4.
Ingredients
- 4 tbsp oil,
- 1 medium onion, chopped,
- 900g/2 lb courgettes, sliced,
- 1 tsp dried oregano,
- 600ml/1 pint vegetable stock,
- 110g/4oz stilton cheese,
- Salt & pepper,
- A little double cream (optional).
Method
- In a large saucepan heat the oil and add the onion. Cook on a low-medium heat for about 5 mins until softened.
- Stir in the courgettes and oregano. Continue cooking for another 10 mins, stirring often to prevent sticking.
- Add the stock. Bring to the boil and cover the pan, leaving the lid an angle so there is a small gap for steam to escape. Simmer for 30 mins, stirring occasionally.
- Mix in the cheese reserving a little for serving.
- Process until smooth with a liquidiser or food processor. If you are using the cream stir in to taste and add salt & pepper after.
- Serve with the remaining cheese crumbled on top.