Courgette and Leek Soup

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2  leeks, washed and sliced
• 900 gram(s) (2lb) courgettes, grated
• 1.3 liter(s) (21?4 pints) hot vegetable or chicken stock
• 4  short rosemary sprigs
• 1 small baguette
• 125 gram(s) Gruyère cheese, grated

Method

1. Heat oil in a large pan. Add the onion and leeks; cook for 5-10min. Add courgettes and cook, stirring, for a further 5min.
2. Add stock and three sprigs of rosemary, then bring to the boil. Season, reduce the heat and simmer for 20min.
3. Preheat grill. Slice bread diagonally into eight and grill for 1-2min on one side until golden. Turn; sprinkle over the cheese and season. Toast for a further 1-2min. Keep croutes warm.
4. Cool soup slightly. Remove rosemary stalks and whiz soup in a liquidiser until smooth.
5. Cool half the soup and freeze. Reheat remainder gently. Serve in warmed bowls with the croutes, sprinkled with the remaining rosemary leaves.
6. TO FREEZE You can freeze the soup in a sealed container for up to three months.
7. TO SERVE Defrost in the fridge overnight.

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