Tuesday, 15 June 2010

Courgette and Dolcelatte Soup

Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, it compliments the fresh tasting courgette soup perfectly.


500g courgettes, sliced
25g butter
150g Dolcelatte cheese, cubed
1 onion, chopped
1 garlic clove, chopped
850ml vegetable stock
2 tbsp crème fraiche
Salt and freshly ground pepper

Melt the butter in a heavy saucepan , add the courgettes, garlic and onion, gently fry for 5 minutes, add the stock and season with salt and pepper.  Simmer until soft.

Cool the soup slightly and blend until smooth.  Reheat gently and add the crème fraiche and Dolcelatta cheese.

Serve with crusty bread.

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