Ok lets face it, everything I do is quick and easy, but this Zucchini & Gorgonzola soup is really easy, it only has 5 ingredients and its ready in 25-minutes with minimum effort.  It is relatively inexpensive, you can swap the imported Gorgonzola for a more cost effective local blue cheese and it’s still delicious.  You can add less gorgonzola if you aren’t a big fan of its taste, but even if you aren’t a Gorgonzola fan it is a mild creamy taste – it’s not overwhelming (I haven’t tried it with any other cheeses so let me know if you do).

I serve mine topped with a little more crumbled Gorgonzola if I am just making a quick supper at home, but if I am having a dinner party I like to toast mini bruschetta and top them with Gorgonzola and melt under a grill – as it sits in the soup it melts releasing it Gorgonzola.  Delicious!


Zucchini & Gorgonzola Soup
Serves 4

–  15gms butter
–  2 tbsp olive oil
–  1 onion finely chopped
–  6 cups trimmed zucchini
–  1/4 tsp finely chopped thyme
–  120gms Gorgonzola/blue cheese
–  200ml milk
–  450ml vegetable stock
–  salt & black pepper

Start by finely chopping your onion, then slice the zucchini into thin coins.  If you have a mandolin or food processor that slices finely, it makes it even quicker to cook.  Now heat the butter and olive oil in a heavy based pot, add the onion and cook till soft.  Now add the thyme and zucchini and cook for about 10 minutes stirring occasionally.  The zucchini should soften and cook, it can develop a little colour but rather cook it gently to keep the soups soft green colour.  Once the zucchini has softened add the stock and milk and cook for a further 5-minutes.  Using either an immersion blender or a blender blend the soup till creamy.  Place back on the stove and add the Gorgonzola.  Cook on a gentle heat for about 2-3 minutes to allow the cheese to melt, then check seasoning.
I haven’t frozen this soup but I would imagine it would freeze well.  Cook the soup the normal way, including blending it, except don’t add the milk or cheese.  Allow the soup to cool then freeze, when you defrost it add the milk and cheese, it should keep really well that way.