AuthorJane MerrickCategoryMains, Soups, Starters, Vegetarian 450 g Courgettes - diced
568 ml Milk
568 ml Vegetable stock
1 Onion, medium - diced
25 g Butter
2 tsp Fresh Thyme - chopped
25 g Mature Cheddar - grated
25 g Parmigiano Reggiano - grated
25 ml Double cream
1
Add milk and thyme to a saucepan and bring to the boil, turn off heat and leave to infuse for 1 hour.
2
In a frying pan fry the onions in butter in until soft but not coloured.
3
Cut the potatoes into small cubes and add to the onions.
4
Add the vegetable stock, bring to the boil and then reduce to a simmer until the potato is cooked.
5
Gently fry the courgettes until soft but not browned.
6
Add the courgettes to the saucepan of potatoes, onions and stock. Gently blend with stick blender.
7
Add the milk through a sieve and blend to a semi-smooth consistency.
8
Bring back to a simmer, add the cheeses and double cream and stir until all the cheese has melted.
Ingredients
450 g Courgettes - diced
568 ml Milk
568 ml Vegetable stock
1 Onion, medium - diced
25 g Butter
2 tsp Fresh Thyme - chopped
25 g Mature Cheddar - grated
25 g Parmigiano Reggiano - grated
25 ml Double cream