Creamy courgette and dolcelatte soup

A delicious recipe from Jan Inglis

Ingredients

1oz butter
A splash of olive oil
1 medium onion
2lbs courgettes, trimmed and sliced
1 tassp. oregano
1 pint vegatable stock – a cube will be fine
4 oz dolcelatte
Single cream

Method

In a deep pan, heat oil and butter until foaming. Add onion and cook gently for approx 5 minutes, stirring frequently until softened but not brown. Add the courgettes and oregano, with salt and pepper to taste. Cook over a medium heat, stirring frequently, until soft, then pour in the stock and brlng to the boil,. Keep stirring! When thoroughly mixed, lower the heat and put a not-too-tight lid on the pan, then leave it to simmer gently for half an hour. Add the diced dolcelatte, stirring until it has melted. If you prefer a cream soup, sieve or liquidise it. Add the cream, stirring over a low heat, and serve.

I usually use St Agur cheese, but any blue cheese will work well. This is a good full-flavoured soup and easy to make.