Another Last Soup Before The End Of The Winter

It’s a bit difficult to tell what season we’re in at the moment. Every other day there is a short moment where it feels like April-May, when the sun is out and you can feel that slight heat on your back. The rest of the time looks more like early March, cold, wet and windy, and you just want to curl up on the sofa. So less time spent in the garden (which now officially looks like a jungle), and more time spent in the kitchen or removing lining paper. As a result I’ve cooked a batch of a new soup, a recipe reminiscent of one my mother used to make: Courgette and goat’s cheese soup. My mother used to put portions of Laughing Cow and crème fraiche where I put goat’s cheese. I used to really enjoy hers but when I read a recipe that married courgettes with goat’s cheese, one of my favourites, I had to try it.

For 4 people
Prep: 20 minutes
Cooking time: 20 minutes

Ingredients:
500g courgettes
250g potatoes
200g onions
1L vegetable stock
200g soft goat’s cheese
Salt and pepper to taste

Method:
Wash the courgettes and slice them
Peel and cut the potatoes in cubes
Chop the onions
Put the vegetable stock and the vegetables in a large pan and simmer for 15-20 minutes, until the vegetables are tender
Blend until smooth
Add the cheese and let it melt while mixing with a wooden spoon
Season to taste

Bon appétit!

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