Yet another summer recipe. Courgettes are in season, so they will be on my menu a lot for the next couple of weeks. They are so versatile - can be steamed, boiled, grilled, roasted, stuffed, used in salads and so on. Today, I am presenting a soup with feta cheese and dill - one of my favourite herbs. Bon apetit!
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, crushed
500 g courgettes, chopped
1 large potato, peeled and chopped
1 tablespoon chopped fresh parsley
700 ml vegetable stock
80 g feta cheese
salt and freshly ground black pepper
chopped fresh dill, to garnish
Instructions
1. Heat the oil in a large lidded saucepan. Add the onion and garlic and sweat, covered, shaking the pan from time to time, until softened but not browned.
2. Add the courgette and potato and cook for about 10 minutes.
3. Add the parsley and stock. Bring to the boil and cook for 15-20 minutes until the vegetables are softened.
4. Set aside and leave to cool for a few minutes. Blend until smooth. Add the feta and stir until melted. You might want to blend it a bit more if the feta doesn't melt. Season with salt and pepper to taste.
5. Serve scattered with dill.
This is a modified version of a original recipe which comes from the book Homemade Soups by Grace Mulligan & Dilwen Phillips
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