Ingredients

• 500 gm. courgettes, sliced with skin intact

• 1 onion, peeled and thickly sliced

• 1 tbsp. butter

• 1 tsp. plain flour (optional)

• 375 ml. chicken or vegetable stock

• 150 ml. dry white wine

• Salt and pepper to taste. You can use a good quality stock granules/cubes instead.

Instructions

1. Heat butter in a pan and fry onions until soft.

2. Add courgette, salt and pepper and cook on low-medium heat for 20 minutes.

3. Add (sprinkle) flour and stir it in. This soup is quite thick without the flour, so add it if you want a very thick soup.

4. Add stock and wine and bring to boil. Cook until soft.

5. Blend until smooth, using a hand held blender or in a liquidizer.

6. Return to pan, adjust seasoning and consistency. If too thick, add a little more milk.

7. Heat through but do not re-boil.

8. Serve hot with a swirl of cream on top, with a bread of choice. You can also serve this soup chilled.

9. Also see Soup Selection.

Notes

• 1 tsp. dry oregano can be added at step 2.

• Add 100 gm. dolcelatte or Stilton or another blue cheese or Gorgonzola cheese, at the end of step 4, before blending. Grate/crumble before adding.