COURGETTE SOUP

Since my previous courgette soup post I have discovered numerous versions of the recipe for courgette and cheese triangle soup.  In fact I am amazed that I had never come across it before.  Keen to have another go at it I popped down to Tesco for some ingredients.  

However I was shocked to find most of the chiller and freezer cabinets empty!  The current heatwave seems to have caused a problem and they had been cleared.  Fortunately the cheese section was still functioning so I was able to get my “Laughing Cow” triangles. 

Like so many recipes, there are lots of different versions of it.  My friend who first told me about the soup gave me her recipe and she adds crème fraîche at the end for even more creaminess.  She cooks the courgettes in stock, not butter.  Some recipes add the cheese triangles at the start, some melt them in at the end of cooking.  Others include garlic, onion or spring onion.  In the end I took elements from a number of recipes and it was delicious; a delicate flavour and gorgeous creamy texture.

I ate it warm on day one and cold from the fridge with some chopped chives as garnish on day two.

Ingredients

5 courgettes, wiped (mine were huge so I used 3)

5 Laughing Cow or other cheese triangles

3 tsp Marigold stock powder, or a stock cube or pot

2 large knobs of butter

chopped chives or spring onions to garnish (optional)

Method

Melt the butter in a large saucepan.  Chop the unpeeled courgettes and cook gently in the butter on low heat until beginning to soften.  This is the stage at which many recipes add a chopped onion, chopped spring onions or crushed garlic.  I omitted them.

Add the stock powder and cover with water.  Stir well and simmer gently, covered, for about ten minutes until the courgettes are tender.  Add the cheese triangles and stir until they are melted in.

Blend in the pan using a stick blender (or transfer to a food processor/blender) and blend until smooth.  Season with salt and pepper to taste and serve warm or cold.  Garnish with chopped chives or spring onions (optional)

Serves 4