Cheese and Courgette Soup
50g/2oz/4 tbsp butter
450g/1lb courgettes (zucchini), chopped
2 medium potatoes, diced
750ml/1¼ pints/3 cups vegetable stock
125g/4oz creamy blue cheese, diced
salt and ground black pepper
1 Melt the butter in a large pan over a low heat. Add the courgettes and potato, cover the pan and cook gently, shaking frequently, for 10 minutes or until softened.
2 Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the vegetables are cooked and tender.
3 Put the soup and blue cheese in a blender or food processor and blitz until smooth. Transfer to a bowl, cover and leave until cold. Chill in the refrigerator overnight.
4 Ladle the soup into four chilled bowls and serve.