Courgette and Cream Cheese Soup with Crispy Croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the Crispy Croutons
- 1/2 Small granary loaf cut into 1cm cubes
- Drizzle of olive oil
- Salt and Pepper
For the Soup
- 1/2 Small granary loaf cut into 1cm cubes
- Drizzle of olive oil
- Salt and Pepper
- 900g cougettes
- 3 x Sticks of celery sliced
- 2x crushed garlic cloves
- 1 litre of hot chicken stock
- 120g Cream Cheese
- Salt and Pepper
Method
step 1
To make the croutons spread the cubed bread on a baking tray and drizzle with olive oil. Season and bake for 15-20min in a preheated oven at 190Cstep 2
Cut 20 thin round slices off one of the courgettes. Spread on another baking sheet and put in the oven for 3-5 mins. (keep an eye on them as they burn quickly). Set asidestep 3
Cut up the remaing courgettes into small cubes and add to a large pan along with the remiaing vegetables and a drizzle of olive oil. Soften for 5 mins.step 4
Add the stock, cover with a lid and simmer for 20 mins or untill the vegetables are tender.step 5
Remove from the heat, add the cream cheese and wizz up with a hand blender until smooth.step 6
Season to taste and serve with a mound of crispy croutons and the crispy courgettes rounds.
