Saturday, January 16, 2010
Courgette (Zucchini) and Blue Cheese Soup
My friend Kim mentioned a certain soup in an e-mail the other day...
...a courgette and gorgonzola soup!
Of course, my high school French being what it is...
...I had to look up courgette. :)
Once I knew which vegetable we were tawkin' about here...
...I decided that I had to search for a recipe...
...since I had a bunch of lovely small zucchini in my crisper drawer...
...just waiting to make the ultimate sacrifice.
Here's the recipe as I made it...
...as you can see, we ate it for several meals, it was so yummy!
You might think that the strong cheese would make a strong-tasting soup...
...but it is very subtle and delicious.
Feel free to halve this recipe (as written, it makes a huge vat 'o soup!!)
Cream of Courgette and Blue Cheese Soup
2 tbsp olive oil
1 tbsp butter
4 medium onions, roughly chopped
2 crushed garlic cloves
salt and freshly ground black pepper
1-2 tsp. dried oregano
6 small zucchini, trimmed and chopped roughly (peel if they are large or old).
About 2 and 1/2 cups of veggie or chicken stock
Approx. 5 oz blue cheese (or gorgonzola)
1 and 1/2 cups half and half
extra cheese for garnish
1. Heat the oil and butter in a large soup pan with the onions and garlic. Cook gently for about 10-15 minutes, stirring frequently, until softened but not brown.
2. Add the zucchini and oregano, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring frequently.
3. Pour in the stock and bring to a boil, stirring. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 20-30 minutes.
4. Process the soup in a blender or food processor until mostly smooth (don't burn yourself!) Feel free to omit this step if you don't mind a chunkier soup.
5. Stir in the blue cheese or gorgonzola until melted.
6. Add the half and half and stir over low heat until hot, but not boiling.
7. Pour into bowls, garnish with extra cheese and serve.