The book says: The beauty of this soup is its delicate colour, its creamy texture and its subtle taste. Garnish it with some fresh sprigs of oregano. If you prefer a more pronounced cheese flavour, use gorgonzola instead of dolcelatte.
Courgey, courgey, courgey, COURGEY! Yeah…can’t really think of much to write this week…ONLY kidding as I have another delicion soup for your soupersticious minds to feast upon! If you’re wondering what ‘delicion’ means, then I shall tell you. It is a more elegant way of saying delicious, it’s a word I gave birth to when put under intense pressure, possibly by Grandmother Souperior when she asked me whose Sunday roast potatoes were better, hers or Grandfather soups…awks! In haste to placate everyone at the table, I spluttered, ‘Why mama! Everyone’s are just as delicion as each other’s!’ and so a new word was born. Try using it a fancy dinner party, you will sound very au fait.
Now this is the first soup from the much feared ‘Egg and Cheese Soups’ section of the book, I too was wondering what dolcelatte cheese was and thought as it was my first time making this soup, it would probably be wise to err on the side of caution and stick with its less pronouced cheese flavour as opposed to that of Gorgonzola. Dolcelatte is easily found at most large supermarkets and was relatively cheap. Make sure you use it all up though, it well pongs if you leave it in the fridge to go rotten.
Definitely don’t eat it as a midnight snack on crackers and fall asleep half way through and wake up with it melted between your breasts. Don’t do that.
I enjoy the courgette as well as an ingredient as it seems to hold its texture together a lot better than something like the aubergine or the butternut squash which I can find quite gag inducing when they go all sloppy. As with all vegetable cooking it’s important not to overcook the courgettes as they will lose all flavour and just go into a goop. Once the courgettes and cheese have all been whizzed together it creates a gorgeous smooth flavour with less punch than the classic stilton and brocolli soup but still with a tasty, salty flavour.
So…wozzit taste lakkkeee?
Um…I would have to agree with the book on this one, the soup tasted like a weaker runt of the stilton and brocolli family litter. The less bitter courgettes and the less bluer cheese made for a great beginner’s cheesy soup. With no meat as well this soup was relatively cheap to make. I didn’t garnish it with any fresh oREGano because well…what’s the point eh. But did sprinkle a bit more…cheese on top. Cheesey cheese soup sprinkled with cheese. Voila!
Cost: 4 pound signs out of 10
Tastiness: 7 tongues out of 10
Complexity: 4 Labyrnths out of 10
Overall: 7 Ladles out of 10
Salt n Pepper (ah push it)
more Dolcelatte cheese
Stay tuned for next week’s TITANIC THEMED SOUP. Not sure how I’m going to do this though…any suggestions welcome.
p.s hurry with the suggestions.