The idea for this soup came from my Mother-in-Law! On her recent holiday she had something similar in a little café by the sea and I thought this would be an interesting one to make. It was really easy too.
Ingredients: serves 4 -5
Drizzle of olive oil
1 onion, chopped
3 cloves garlic, finely chopped
750g courgettes, sliced
2 tbsp. tomato puree
1.2 litres chicken stock (2 cubes)
150g boursin cheese (1 pack)
In a large soup or stock pan heat the olive oil and gently fry the onion for about 5 minutes on medium heat until softened.
Then add the garlic and fry for another minute.
Next add the sliced courgettes and tomato puree and stir thoroughly.
Add the stock and bring the soup to the boil. Then reduce the heat, cover, and leave to simmer for minimum of 15 minutes (but like all my soups it can be left for longer if required).
Once the courgettes are very soft then blend the soup with a hand blender (If you don’t have a hand blender then use the blender fixture on a food processor but you will need to allow the soup to cool for at least 15 minutes first).
Lastly add the boursin cheese and blend again until smooth and creamy. Reheat until desired temperature. Serve.