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The beauty of this soup is its delicate
color, rich and creamy texture and subtle taste. If you prefer a
more pronounced cheese flavor, use Gorgonzola instead of dolcelatte.
Ingredients
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courgettes - 950g, trimmed and sliced
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dolcelatte cheese - 120g, rind remove,
diced
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dried oregano - 2 tsp
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onion - 1, chopped
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vegetable stock - 650ml
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single cream - 350ml
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olive oil - 3 tbsp
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butter - 2 tbsp
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fresh oregano, extra dolcelatte and
cream - to garnish
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ground black pepper and salt
Method
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Heat the oil and butter in a large
pan, add the onion and cook gently for 5 minutes, stirring
frequently until softened.
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Add the courgettes and oregano
with pepper and salt to taste. Cook over a medium heat for 12
minutes, stirring frequently.
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Pour in the stock and bring to the
boil, stirring.
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Lower the heat, half cover the pan and
simmer for 30 minutes, stirring occasionally. Stir in the diced
dolcelatte until melted.
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Process the soup in a blender until
smooth, press through a sieves into a clean pan.
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Then, add two-third of the cream and
stir over a low heat until hot. Add more water if the soup is too
thick. Season with pepper and salt.
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Pour the soup into bowl, swirl in the
remaining cream. Serve, garnish with fresh oregano, extra dolcelatte
and cream. Serves 5.
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