Quick Courgette & Blue Cheese Soup | Made in a Power Blender
Servings 2 people
Ingredients
- 850 g roughly diced courgette (weight after removing ends and scooping out seeds)
- 75-100 g strong blue cheese
- 30-50 ml double cream
- salt
- pepper
Instructions
- Place courgette into blender jug. Pulse until courgette has been liquidised. You may need to pause between pulsing once or twice to shake the jug, and help distribute the courgette to within the blade’s reach. Don’t be tempted to add water, as it’s not necessary (and you don’t want to water down the flavour of your finished soup).
- Once the courgette has been liquidised, add the blue cheese and cream and switch on the blender, ramping it up to the highest speed.
- Leave it running for 6-7 minutes until the soup is piping hot.
- Taste and add seasoning, blend for another few seconds and taste again.
- Serve immediately.
- Great with fresh bread or toast.