Courgette and Roquefort Soup

  • 4 x Courgettes
  • 2 x Sticks of celery
  • 1 x Carrot
  • 4 x Garlic cloves
  • 1 litre chicken or vegetable stock
  • 150g Roquefort cheese
  • 50mls Double cream
  1. Dice all vegetables finely, then heat a large soup pan and sauté veg in butter for 5 minutes to soften.
  2. Add stock and simmer until vegetables are cooked through, roughly for 30 minutes.
  3. Crumble the Roquefort and add to the soup, stirring through until combined.
  4. Finally blend until smooth, season to taste with salt & pepper and stir through cream before serving.

The Plough Inn, Restaurant & Pub, 15 Main Street, Lilliesleaf, Borders TD6 9JD
T: 01835 870 220, E: info@theploughinnlilliesleaf.co.uk

Published: August 2017

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