Courgette, Potato and Cheese Soup

Wendy, Plot 28

SUMMER

This dish freezes well too.



INGEDIENTS

  • 500 grams potatoes, roughly chopped.

  • 2 vegetable stock cubes

  • 1 kg courgettes, roughly chopped

  • 1 large onion, roughly chopped

  • 100 grams extra mature cheddar cheese, grated

  • Grated nutmeg












METHOD

  1. Put potatoes in a large pan with just enough water to cover them.

  2. Crumble in stock cubes and bring to boil.

  3. Cover and cook for 5 minutes.

  4. Add the courgettes and onion and cook for a further 10 minutes.

  5. Take off the heat, stir in the cheese. Season with salt, pepper and nutmeg to taste.

  6. Blend to a smooth cream. Add more water or stock if required.

  7. Serve with extra grated cheese and a scattering of chopped spring onions.





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OUR LOCATION

Ashgate Road
Chesterfield
Derbyshire
S40 4BW

Email:  ashgateallotmentsociety@gmail.com

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