Thursday, April 4, 2013

Courgette Soup With Blue Cheese

Ingredients:

3 cups of water
1/2 courgette, diced
1 medium size potato, peeled and diced
Bunch of fresh dill
1 teaspoon butter
100 g blue cheese
1 tbsp pink pepper corns
salt&pepper
*

The simplest and nicest soup that is suitable for those with lactose intolerance, thanks to the potato used instead of the common cream version. Takes only 10 minutes to make:
Melt the butter in a sauce pan, add the diced courgette and potato and pour in the water. Let boil until soft, add salt, pepper and finely chopped dill and mix with immersion mixer until the liquid becomes compact. Let cool off a bit and add pieces of blue cheese along with a few pink pepper corns. Serve with bread if you prefer.
Bon Appetit!

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