Courgette and Blue Cheese Soup

 Courgette and Blue Cheese Soup

2 leeks white and some green if clean.

2 cloves garlic crushed /grated

55 grams butter

2 kg courgette

Bunch of basil leaves plus a few for serving

Salt and pepper to taste

1 litre vegetable or Chicken stock

500ml milk, cream, or crème fraîche plus a bit for serving. I prefer crème fraiche.

250 grams (not salty) blue cheese. Stilton if possible but I use Saint Agur.

1 cayenne chili optional.

Directions

Trim the leeks, discard the dark green top and wash the rest well, making sure to remove all grit or mud. Slice thinly.

Heat the butter in a large saucepan and add the leeks. Cook on low heat, stirring regularly, until it softens. Meanwhile, wash the courgette well, top and tail and slice thinly. Add to the softened leek and fold over to coat with the melted butter. Add the crushed garlic.

Tear the basil into sprigs, reserving some for garnish, and stir into the mix. Season cautiously with salt and white pepper, blue cheese can be quite salty. If using a chili chop small and add now.

Cook, stirring regularly, for about 10 minutes, then pour the stock over the top. Bring to a boil, cover and simmer for about 30 minutes or until the courgette is quite soft.

Discard any rind from the blue cheese, cut it into small pieces and stir it into the soup until it just melts. Save a bit for garnish if you want. Using a stick blender process the soup until mixed well and a good thickness.  Heat the soup again, then blend in the crème fraîche, but don't boil. Check the seasoning, then serve in warm bowls. Drizzle the remaining cream over the top and garnish with basil sprigs and reserved cheese.

Delicious and it freezes well.

Index