Monday, 22 August 2011
Courgette and cheese soup
2 tablespoons vegetable (or light olive) oil
1 large onion (or 2 shallots) chopped
1 clove garlic
3 or 4 rashers of smoked bacon, chopped into small chunks
1kg courgettes, chopped
2 litres chicken stock (see recipe)
250g hard cheese (that will melt without going grainy), grated
Salt and pepper
In a large pan, gently soften the bacon, onion and garlic, without browning them. Add the courgettes, and fry for 2 minutes. Add the chicken stock, bring to the boil, and simmer for 10 minutes (or until the courgettes are soft).
Add half of the cheese, and blend well in a liquidiser of with a wand blender. Check and adjust the seasoning, and add more cheese to taste. The cheese shouldn’t overpower the flavour of courgette.Serve with a swirl of double cream, if you prefer.