Cream of Courgette Soup
Instructions:
- 30 mi/2 tbsp Olive oil
- 15 g/ ½ oz/ 1 tbsp Butter.
- 1 medium Onion, roughlv chopped
- 900 g/2 lb courgettes, trimmed and sliced
- 5 ml/ 1 tsp dried Oregano
- about 600 /1 pint/2 1/2 cup vegetable stock
- 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 and 2oregano with salt and pepper to taste. Cook over a medium heat for 10 minutes, stirring frequently. Pour in the stock and bring to the boil, stirring
- Lower the heat, half cover the and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced dolcelatte until melted.
- Process the soup in a blender or food processor until smooth, then press through a sieve, into a clean pan.
- Add two-thirds of the cream, 5and stir over a low heat until hot, but not boiling. Add more vegetable stock or water if the soup is too thick. Season with salt and pepper. Pour into heated bowls. Swirl in the remaining cream. Serve, garnished with oregano, extra cheese, cream and pepper.