Zucchini Soup

I don't usually like to eat soup during summer. It's something that I long for as the long hot summer draws to a close. But yesterday was cold and wet and as we have an abundance of zucchini I decided it was just right for dinner last night.

 Cream of Zucchini Soup

Ingredients

2 Tblspns.  oil
1 tsp butter
1 onion roughly chopped
1 kg zucchini, trimmed and sliced
2 tblspns fresh oregano
2 1/2 cups stock
4 oz cheese
300mls cream 

Method 

Heat oil and butter in a large saucepan. Add onion and cook gently until softened but not brown

Add zucchini and oregano. Cook over a medium heat for 10 mins, stirring frequently. 

Pour in stock and bring to the boil, stirring. lower the heat and simmer gently stirring occasionally   for about 10 mins. Stir in cheese until melted.

Process the soup with food processor until smooth. 

Add 2/3 cup cream and stir over low heat but not boiling. swirl in remaining cream and garnish with oregano and extra cheese. 

And look who we rescued from the rain last night. The geese had wandered a little too far yesterday and this little one couldn't keep up so Mark picked her up and brought her inside. She was very chirpy this morning full of cheek so I put her back out with the others. I've kept them locked up in a smaller paddock today so they can't take her too far.

 Rain is still falling and has delayed the harvest for today's CSA but it will get delivered, just a little later than usual.