Cream of Courgette Soup

 

The sort of soup that should be served to visting vicars, landed gentry called Algennon and maiden aunts by a butler, in large country houses, with rambling estates in Cheshire probably during the 1930's, oh and with silver spoons. But fear not fellow peasants don a monacle and serve it to yer bird, perhaps with cucumber sandwiches and suggest croquet afterwards. Whilst bemoaning Urquists' sudden depature for the Legion Etrangere.

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So #ihavetoomanycourgettes and this was rather good use, delicate creamy and cheesy. So I really sweated down in butter and a little olive oil onions till transluscent, courgettes too and a clove of garlic that was added for just a few mins. A potato diced, oregano leaves and chicken stock and then simmer for about forty minutes.

Allow to cool slightly and then wizz with a hand blender till smooth. Then add half a mug of single cream, season, and a large amount of strong cheddar grated. Stir to combine and gently reheat.

Go to the hallway and bang a gong and announce that dinner is served. Don't forget your please and M'aams.