Courgette & Camembert Soup

40 mins

6 - 8 servings

Pudding
Potato Soup

Introduction

When you have a glut of courgettes in the Summer this is a great way to use them

Oven temperature

N/A

Steps

  1. Prepare and chop all vegetables.

  2. Melt butter and lightly cook onion until soft but not coloured.

  3. Add courgettes and sauté for 2 mins approx.

  4. Add stock (always use a good quality stock) and bring to boil.

  5. Simmer until courgettes are cooked (approx. 10 mins).

  6. Liquidise until smooth and return to the pan.

  7. Stir in the cheese over a gentle heat until melted.

  8. Season and serve.


Cooks tips

The recipe says Camembert cheese but any cheese can be used a perfect way of using up odd bits of left overs.

Serve with

I have found a recipe for Cheese & Courgette muffins delicious to accompany this soup. (look at O & S section of recipes)

Wine pairing

Potato Soup

Ingredients

  • 3 med courgettes trimmed & sliced 

  • 1 onion peeled & chopped

  • 25g butter

  • 550ml vegetable stock

  • 150g Camenbert

  • Seasonings

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