Staff member
Cream of Courgette Soup

30 mi/2 tbsp Olive oil
15 g/ ? oz/ 1 tbsp Butter.
1 medium Onion, roughly chopped
900 g/2 lb courgettes, trimmed and sliced
5 ml/ 1 tsp dried Oregano
about 600 /1 pint/2 1/2 cup vegetable stock
Serves: 4-6
Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.
Add the courgettes and 2oregano with salt and pepper to taste. Cook over a medium heat for 10 minutes, stirring frequently. Pour in the stock and bring to the boil, stirring.
Lower the heat, half cover the and simmer gently, stirring occasionally, for about 30 minutes. Stir in the diced dolcelatte until melted.
Process the soup in a blender or food processor until smooth, then press through a sieve, into a clean pan.
Add two-thirds of the cream, 5and stir over a low heat until hot, but not boiling. Add more vegetable stock or water if the soup is too thick. Season with salt and pepper. Pour into heated bowls. Swirl in the remaining cream. Serve, garnished with oregano, extra cheese, cream and pepper.

To save time, trim off and discard the courgettes, cut them into thirds, then chop in a food processor fitted with a metal blade.