Features
Courgette and Roquefort Soup
Ingredients
- 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
- Dice all vegetables finely, then heat a large soup pan and sauté veg in butter for 5 minutes to soften.
- Add stock and simmer until vegetables are cooked through, roughly for 30 minutes.
- Crumble the Roquefort and add to the soup, stirring through until combined.
- 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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