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
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.
Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...
Baked Monkfish with leeks in a lemon sauce, herby mushrooms (whatever herbs you have available) all served with a little long grain rice, a...
I made this pie at the weekend + 1 for the freezer, great pie, the second one almost didn't make it to the freezer. The perfect accompa...
Courgette and Dolcelatte Soup Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, it compliments the fre...