Courgette Soup with Cheese (4)

A recipe from Raasay Walled Garden which i found in ” A Taste of the Scottish Islands” by Sue Lawrence.

Courgette Soup with Cheese (4)
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Courgette Soup with Cheese (4)
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  1. Put the potatoes in saucepan with enough cold water to cover. Crumble in the stock cube and bring to the boil, cover and cook over medium high heat for 5 minutes, then add the courgettes.
  2. Cover again and cook for a further 5-7 minutes or until the vegetables are just tender. Throw in the spring onions and cook for a further 5 minutes, covered, then remove from the heat.
  3. Add the nutmeg or mint and liquidise, adding salt and pepper to taste and a splash of boiling water if it requires thinning down.
  4. Just before serving, add in the cheese, stir well until you have a molten goo then serve piping hot, with an extra scattering of grated cheese.
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