My mum taught me how to make this soup (like many other things) a few years ago. It is super creamy, delicious and warming, and really easy to make so I thought it was the perfect candidate for my first post!
You can use any chicken stock but since the first time I tried Bouillon (which I first came across in a recipe by Nigella Lawson) I never used any other stock. If you are a vegetarian, you can use vegetable stock and still make a delicious soup. As for the croutons, if you are in a rush and don’t feel like making your own, you can add shop-bought ones. I had sourdough bread (I have an obsession with sourdough) at home and decided to use it here. It works really well. As for the cheese, you can use any soft cheese (e.g. ricotta, Boursin) and it doesn’t have to be flavoured with garlic and/or herbs (although it does make it extra delicious). The recipe is for 4 generous portions and probably stretches to 5 or 6 people as a starter.
Courgette and cream cheese soup with sourdough croutons
A super-creamy courgette soup, very easy to make. This makes 4 generous portions and will stretch to 6 as a starter.
Wash the courgettes and slice them with peel on into 2cm thick rounds.
Place the vegetable oil and the butter in a pan over low heat and when the butter is melted add the courgette rounds. Let them cook in the butter and oil for about 10 minutes, stirring occasionally until the courgette looks soft in the centre.
Dissolve a chicken stock cube (or vegetable stock cube if you are vegetarian) in 500ml of boiling water and add to the pan (my favourite is Bouillon).
Mix well and add another 500ml of boiling water. Let it simmer in low heat for 30 minutes covering the pan loosely with the lid.
After the 30 minutes, remove the lid and let it simmer another 10 minutes.
Remove the pan from heat and add the cheese.
Blitz everything with a handheld blender and add salt and freshly ground black pepper to taste.
For the croutons, cut the sourdough into small cubes and fry on a frying pan with a little olive oil and butter, until they are golden brown. Add a few to each soup bowl just before serving. Delicious!