Some of us are overwhelmed with courgettes this summer – not that we’re complaining.
Serve this simple very easy and delicious soup just as it is or finished with a soft blue cheese such as Dolcelatte or Bavarian Blue. You can serve the two versions alternate weeks – or even days if your glut’s enormous!
- 2 medium onions, diced
- 3 tablespoons oil
- Around 900g peeled potatoes
- 2 litres cold water
- 1 1/2 vegetable gel stock pots
- Around 900g courgettes (de-seed any larger ones and peel if the skin seems a bit tough)
- Coarsely ground black pepper
- 15-20g soft blue cheese per person, diced (optional)
Cook the onion slowly in the oil over a low heat until soft and melting. Add the vegetable stock pots towards the end of the cooking time.
Cut the potato into even sized smallish pieces, cover with the cold water and boil for 10 minutes.
Remove the ends from the courgettes, halve lengthwise and cut into 1cm pieces.
Add them to the potatoes and cook for a further 10 minutes or until both vegetables are soft.
Drain the potatoes and courgettes, reserving the cooking water. Add to the pan with the onions and stir to mix. Season with pepper.
Transfer to a food processor together with some of the cooking water - not too much to start with. Whiz until smooth. Add more cooking water as necessary.
Return to the pan and heat through until piping hot.
If adding the cheese, add it just before serving: it will melt beautifully into the hot soup.
Decorate with a scattering of chopped chives including the edible heads if available: try separating out the florets they so look pretty and have a mild onion taste.