Courgette & Thyme Soup
A simple but tasty soup perfect as a starter or snack
450g / 1lb Courgettes
568ml / 1 pint milk
568ml / 1 pint vegetable stock
450g / 1lb potatoes
1 medium onion
Butter for frying
4 Sprigs of thyme
25g / 1oz mature cheddar (grated)
25g / 1oz fresh Parmigiano-Reggiano (grated)
25ml double cream
Stick Blender
Large Stock Pot
Potato Peeler
Sieve
Bring the milk to the boil in a saucepan and add the thyme. Turn off the heat and leave to infuse for approx 1 hour.
Sauté the onion in a large frying pan until soft but not coloured.
Chop the potatoes into 10mm / 3/8” cubes and put in a pan with the onion.
Pour in 1 pint of vegetable stock. Bring to the boil and then reduce heat and simmer until the potato is cooked.
Slice the courgettes and gently fry in butter until they are soft but not browned then add to the saucepan and gently blend with a stick blender.
Remove the herbs from the milk and add to the potato and courgettes. Blend again to a semi-smooth consistency.
Bring the mixture back to a simmer and add the grated cheeses and the double cream. Stir until all the cheese has melted.