Why should I make Courgette and Blue Cheese Soup?

Move over Broccoli and Stilton soup there’s a new blue cheese soup to enjoy! Anyone who has ever grown their own courgettes (zucchini) knows that things are going along absolutely fine and then suddenly there are more of these tasty squash than you know what to do with

This recipe is a great way to use a glut of courgettes, and if you don’t grow your own then you may get a bargain at a local greengrocer or fruit and veg stall at the market.

We eat soup all year round and I always like to have some stashed in the freezer. This recipe freezes well and you will always have a ready lunch or supper to serve. Check out my Soup Category  and you’ll see that there is no shortage of different recipes.

What ingredients do I need to make Courgette (Zucchini) and Blue Cheese Soup?

This smooth and creamy vegetable soup is simple to make and the ingredients are readily availalbe. You will need:

• onion
• vegetable oil
• courgettes (zucchini)
• garlic
• stock
• blue cheese
• parsley (optional)

You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.

What are courgettes?

Courgettes are a member of the same plant family as squash, cucumber and melon. They are usually long and green but there are many different varieties. You can find courgettes in lots of different shades of green and yellow, and there are also varieties that are round. Any courgette variety is suitable for this recipe.

What is the difference between a courgette and a zucchini?

The only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini.

Can I use frozen courgettes?

Frozen courgettes are ideal for making soup. Just use the same quantity as for fresh courgettes.

I don’t eat garlic, what can I substitute?

If you don’t eat garlic or you don’t happen to have any, then simply leave it out of the recipe. It will still taste delicious.

What kind of stock do I need for the soup?

I recommend vegetable stock or chicken stock, altough you could also use ham stock. I rarely make my own stock and I made this soup using a concentrated pot of stock. Stock cubes will also provide a tasty stock and add a good flavour to the soup.

What kind of blue cheese should I use?

You can use pretty much any firm blue cheese. The soft rind cambazola blue cheese is a bit too soft and sticky for this soup. Stilton is the traditional cheese to add to vegetable soup, I used Strathdon Blue which is a Scottish blue cheese from Tain, in the north of Scotland. However, there are many different blue cheeses that you can use. Here are a few examples:

• Shopshire Blue
• Devon Blue
• Cornish Blue
• Yorkshire Blue
• Gorgonzola
• Wensleydale Blue
• Danish Blue
• Roquefort
• Blacksticks Blue

Do I need to add parsley?

I use finely chopped parsley and some crumbled blue cheese as a garnish for the soup. It looks pretty and the little hit of fresh herb flavour is a great contrast to the rich creamy soup.

How much soup does this recipe make?

The recipe will make four generous portions or six smaller portions, for example, if you are serving it as an appetiser.

Can I make Courgette (Zucchini) and Blue Cheese Soup in advance?

Yes, you can make the soup and store it in a suitable lidded container in the refrigerator for up to 3 days. Reheat until piping hot and then garnish with crumbled blue cheese and finely chopped parsley.

Can I freeze the courgette soup?

One of my great pleasures is preserving summer produce for later in the year. I recommend that you make and freeze this soup so that you can enjoy it at any time.

Cool the soup and put it into freezerproof containers leaving some space at the top of the container for the soup to expand as it freezes. I recommend freezing soup in the portion sizes that you will need.

You can keep frozen soup for up to 6 months without any deterioration in quality. Thaw it overnight in the fridge and reheat until piping hot, then garnish with finely chopped parsley and crumbled blue cheese.

Vegetarian

This soup is suitable for vegetarians if you use a vegetable stock.

Gluten Free

There is no flour in this recipe, the soup is thickened simply by blending until it is smooth. It should, therefore, be suitable for a GF diet. Please check any stock pots or cubes to ensure they are suitable for your diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Courgette (Zucchini) and Blue Cheese Soup?

The soup should be served hot in bowls. You can keep it simple for a family meal or dress it up with a range of garnishes. I used parsley and blue cheese but here are some other ideas to ring the changes:

• Add a swirl of double cream or Greek Yogurt.
• Change the parsley for finely chopped chives for a mild onion flavour.
• Add a few courgette ribbons to add colour and freshness.
• Why not try topping the soup with crumble crispy bacon.
• Finish the soup with freshly ground black pepper or a drizzle of olive oil.

I serve courgette and blue cheese soup for lunch or as a casual supper with crusty bread or warm rolls. A big bowl of soup with plenty of bread will fill up the hungriest of your family and friends.

More Courgette Soup Recipes

Courgette Pea and Mint Soup Recipe

Courgette Pea and Mint Soup is a delicious smooth blended soup that's quick and easy to make with summer courgettes/zucchini, peas and fresh mint. It's a very versatile soup that you can serve warm or chilled and it's perfect to use up a glut of courgettes.

Check out this recipe

Courgette, Tomato and Basil Soup Recipe

Courgette Tomato and Basil Soup is a delicious blended soup that makes the best of summer courgettes (zucchini) and tomatoes. It's perfect to serve on rainy summer days or freeze it for when you crave a warming bowl full of summer flavours.

Check out this recipe

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Courgette (Zucchini) and Blue Cheese Soup

A delicious vegetable soup that combines seasonal courgettes (zucchini) with rich and creamy blue cheese.

Course appetiser, lunch, supper

Cuisine British

Keyword blue cheese, cheese, courgette, soup, zucchini

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 169kcal

Author Janice Pattie

Equipment

• chopping board
• Sharp knife
• 1 Large saucepan
• Measuring spoons
• weighing scales
• measuring jug
• Stick Blender or Liquidiser

Ingredients

• 200 grams onion
• 1 tablespoon vegetable oil
• 600 grams courgettes/zucchini
• 2 cloves garlic or 1 teaspoon jarred minced garlic
• 500 millilitres vegetable or chicken stock
• 130 grams blue cheese
• 1 tablespoon finely chopped parsley

Instructions

• Peel and roughly chop 200 grams of onion.
  
• Put the onion in a pan with 1 tablespoon of vegetable oil and gently saute until the onion is transparent.
  
• Add two crushed cloves of garlic or 1 teaspoon of jarred minced garlic and cook for one minute.
  
• Add 600 grams roughly chopped courgettes. Turn the heat down, put the lid on the pan and let the vegetables 'sweat' for 10 minutes.
  
• Add 500 millilitres of vegetable or chicken stock and simmer the soup for 20 minutes until the vegetables are soft.
  
• Add 100 grams of firm blue cheese crumbled or cut into small cubes.
  
• Leave to cool for 10 minutes then blend the soup with a stick blender or ladle into a jug blender and blend until smooth.
  
• Check the seasoning (blue cheese is quite salty) and add salt and freshly ground pepper to taste.
  
• Serve with 30 grams blue cheese crumbled on top and a little finely chopped fresh parsley.
  

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 885mg | Potassium: 559mg | Fiber: 2g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 1mg

This post Courgette (Zucchini) and Blue Cheese Soup was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Why should I make liqueurs at home?

There are lots of good reasons to make your own fruit liqueurs. For a start it’s really easy and a lot of fun, you also know exactly what went into your drink which is always a good thing. It’s cool to bring out your own homemade drinks to serve to your friends, and a bottle of Blackberry Gin is an unusual and interesting gift to give too.

What ingredients do I need to make Blackberry Gin?

You only need three ingredients to make this liqueur, they are blackberries, gin and sugar.

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are blackberries?

Blackberries are the fruit of a usually prickly bush which is part of the rose family. Each individual blackberry, when ripe, is made up of 20-50 single seeds known as drupelets that are small, juice-filled, and a deep purplish-black when ripe.

Are brambles the same as blackberries?

In Scotland blackberries are known as brambles, the terms can be used interchangeably. Sometimes the long, prickly arching stems are referred to as the brambles and the fruit the blackberries. Whatever you call them, they are absolutely delicious!

Where can I buy blackberries?

As well as growing wild in hedgerows, blackberries are available in supermarkets and markets. If you’d like to find out more about foraging for blackberries I have written a longer piece in my post for Blackberry & Apple Jelly.

Can I use frozen blackberries?

Yes, just use them in the same way as fresh blackberries, they will thaw out fairly quickly in the gin and sugar mixture.

What kind of Gin should I use to make Blackberry Gin?

You can use any unflavoured gin as you are going to add the flavour with the blackberries. I find that supermarket own brand gin is perfectly suitable for making fruit liqueurs.

What kind of sugar should I use?

Standard white granulated sugar is the best choice as it imparts sweetness without any other flavours. It takes a couple of days to dissolve into the gin but that is fine as the liqueur will be in the jar much longer than that.

Do I need any fancy equipment to make Blackberry Gin?

The equipment you need is pretty standard kitchen kit other than a piece of muslin or a jelly bag. You will need:

• Large glass jar with lid
• Jug
• Funnel (optional)
• Jelly bag or muslin
• Glass bottle with lid

How do I sterilise the bottles?

Find out why you should sterilise your bottles and about the different methods you can use to sterilise bottles and jars in this article.

How long does it take to infuse the blackberries?

You need to leave the blackberries in the gin for at least 3 weeks before straining into a bottle. You can leave it longer, and as long as your bottle is sterilised it will come to no harm and the flavour will be more intense.

After you have bottled the gin liqueur you can drink it straight away, However, it will improve if you leave it for around 3 months to mature in the bottle.

How should I store Blackberry Gin?

Store the gin liqueur in a cool dark place. Once you have opened the bottle I recommend that you store it in the fridge. The liqueur may oxidise after about 2 weeks and go a reddish brown colour. You can still drink it but it is better to use it before this happens which is why I use small bottles.

Can I make a larger quantity?

Yes, you absolutely can. This is a very simple recipe so just increase the quantities in the same proportions to make more gin!

How should I serve Blackberry Gin?

There are many ways to serve blackberry gin and I’m sure you’ll find your own favourite but here are a few ideas to try:

• As this is a sweet liqueur style of gin, it is delicious served neat in a small glass or try it over ice.
• Go for a classic by adding ice and tonic water and garnish with lemon and mint.
• If you prefer a sweeter taste then try adding lemonade for an easy drinking option.
• Make a fruity cocktail with blackberry gin and prosecco and garnish with blackberries and slices of lime.
• Add a tablespoon of blackberry gin to a summer fruit salad of red fruits or pour over ice cream for an indulgent dessert.

Give Blackberry Gin as a gift

This homemade liqueur makes a lovely gift for a gin lover. Simply dress it up with a ribbon and a tag and it will be very welcome.

What else can I make with blackberries?

There are many different ways to use blackberries and they freeze really well so you can keep them until you need them. I have many recipes on this website and you can find them through the link below.

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Blackberry Gin

Blackberry Gin is a wonderful way to create a delicious liqueur with only three ingredients. Enjoy it on it's own, it's perfect for sipping, or make a long drink with ice and something sparkling it is sure to become your favourite treat!

Course Drinks

Cuisine British

Keyword blackcurrant, blackcurrants, gin

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Infusing time 90 days days

Total Time 90 days days 5 minutes minutes

Servings 6

Calories 127kcal

Author Janice Pattie

Equipment

• 1 large glass jar minimum 500 ml
• 1 jug
• 1 funnel
• 1 jelly bag or muslin
• 1 250 ml (½ pint) glass bottle with lid

Ingredients

• 100 grams Blackberries
• 60 grams sugar
• 200 millilitres gin

Metric – US Customary units

Instructions

• Put 100 grams (1 cup) fresh or frozen blackberries in to a large glass jar (that has a screw top lid) with 60 grams (⅓ cup) granulated white sugar.
  
• Add 200 millilitres (1 cup) gin to the jar and screw on the lid.
  
• Shake the jar and put in a cool dark place, I put mine in the bottom of my larder. Shake the jar every day for a week or until the sugar has all dissolved. Then leave for 3- 4 weeks.
  
• Sterilise a muslin cloth or jelly bag by putting it into a heatproof bowl and covering with boiling water. Once cool enough, carefully lift it from the bowl with clean hand and wring out the excess water.
  
• Place a sieve over a large jug or bowl and put the muslin over the sieve.
  
• Pour the contents of the jar onto the cloth. Leave until all the liquid has drained into the jug or bowl and the currants are left in the cloth. I discard the fruit, although I know some people may with to use them to add to jams or use in desserts.
  
• Use a jug or funnel to pour the Blackberry Gin into a sterilised bottle. Seal with a tight lid and store in a cool dark place for 3 months before drinking.
  
• The blackberry gin is sweetened so you can drink it as it is neat or over ice. For a long drink, add soda water, tonic water, lemonade or Prosecco with ice and lemon or lime.
  

Notes

To make a larger quantity of Blackberry Gin, simply increase the quantities and use a larger jar or several jars! 

Nutrition

Calories: 127kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 55mg | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

This post Blackberry Gin was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Why make Simple Plum Chutney?

Plum Chutney is a great accompaniment to your meals. Serve it with cold meats, grilled foods, or a nice cheese platter. Or add a spoonful to a casserole. It’s going to add a burst of flavour that takes your dish to the next level.

This recipe is perfect for a bargain you spot at the market, or a glut of plums from your plum tree. With homemade chutney, you’re in charge of all the ingredients, you can adapt the recipe to suit your taste, whether you like it sweeter, spicier, or with an extra tang.

What is chutney?

Chutney is a flavourful condiment originating from South Asia, traditionally made by blending fruits, vegetables, and aromatic spices with vinegar, sugar, and sometimes chillies. The result is a tangy, sweet, or spicy relish that adds zest to dishes ranging from curries to sandwiches.

What ingredients do I need to make Simple Plum Chutney?

The ingredients for this recipe are easily available and you may already have many of them in your larder or fridge. Here is what you need:

• Plums
• Onions
• Apples
• Sultanas
• Sugar
• Salt
• Cinnamon
• Ginger
• Oregano
• Cayenne Pepper
• Vinegar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What kind of plums should I use?

You can use any kind of plums. I have made this chutney with golden Victoria plums and also with red plums and dark purple plums and every batch has been delicious.

It’s best to use plums which are ripe but still slightly firm. If they are too ripe and soft the chutney may not keep so well.

Can I use frozen plums to make this chutney?

Yes, frozen plums work well in chutney. Put them straight in with the other ingredients, they will break down easily as the chutney cooks.

What kind of apples should I use?

You can use any kind of apples to make this chutney. I prefer to use sharp tasting apples in because the sharpness contrasts with the sweet dried fruit. Apples such as Bramley Seedling and Granny Smith are both sharp apples and would work well.

What are sultanas?

Sultanas are sometimes known as golden raisins. Sultanas are a type of dried fruit that come from seedless green grapes, most commonly the Thompson Seedless variety. They have a sweet flavour, light golden colour, and soft texture.

What can I substitute for sultanas?

If you don’t have sultanas then you can use raisins. You could use other dried fruits such as chopped dates or dried apricots, but these would significantly change the flavour of the chutney.

Spices for Simple Plum Chutney

I use ground cinnamon, ground ginger, dried oregano and cayenne pepper in this recipe. These are very readily available and they are always in my larder.

What can I substitute for these spices?

• Cinnamon and Ginger: substitutes include mixed spice, nutmeg, or allspice. These alternatives can offer a similar warmth and depth of flavour, though each brings its own distinctive notes to dishes.
• Oregano: try dried marjoram, thyme, or basil.
• Cayenne Pepper: chilli powder, paprika, or crushed red pepper flakes.

What kind of vinegar should I use?

I use white wine vinegar for this chutney, it is light, tangy, and very versatile. It’s a real flavour booster with a mild acidity that is just right.

You could also use cider vinegar or white or brown malt vinegar. Each has it’s own flavour with malt vinegar being the most astringent, your chutney may need to mature in the jar for longer if you use malt vinegar.

How should I store Simple Plum Chutney?

Store the chutney in sterilised glass jam jars with lids. Keep the jars of chutney in a cool dark place, and once opened keep the jar in the fridge.

How soon can I eat the chutney?

You can eat this chutney within a week of making it. However, it will improve in flavour and lose some of the rawness of the vinegar if you keep it for 4-6 weeks before opening. It will continue to mature and will keep unopened in sterilised jars for up to a year. Once it has been opened, I recommend that you keep the jar in the fridge.

How do I sterilise glass jars?

Find out why you should sterilise your jars and about the different methods you can use to sterilise them in this article.

Vegetarian

Simple Plum Chutney contains no animal derived ingredients and is suitable for vegetarians and vegans.

Gluten Free

This recipe is gluten-free, making it a suitable option for individuals avoiding gluten in their diet. As always you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Simple Plum Chutney?

I recommend that you serve plum chutney at room temperature for the best flavour. You can serve it straight from the jar, but it’s nice to present it in a small bowl or ramekin with a spoon for easy serving.

• Try plum chutney with cheese and crackers, it really bring out the flavour of cheeses like cheddar and brie.
• Chutney goes well with roasted meats such as pork, lamb, or chicken. Spoon a little onto the side of your plate to add a fruity, savoury kick to your roast dinners.
• Add a spoonful of plum chutney to sandwiches or wraps for extra flavour.
• You can use plum chutney as a glaze for grilled or baked meats. Brush it onto pork chops, chicken breasts, or sausages before cooking for a sticky, sweet finish.
• And it’s perfect to serve with cold cuts such as roast beef, gammon, and turkey. Add it to a salad platter or ploughman’s lunch for extra flavour.

Simple Plum Chutney is very versatile and can elevate both everyday meals and those for special occasions. Discover your own favourite way to serve this delicious preserve.

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Simple Plum Chutney

A sweetly spiced chutney that makes great use of seasonal plums and apples.

Course chutney, condiments, preserves

Cuisine British

Keyword chutney, plum, relish, simple

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 42 teaspoons

Calories 29kcal

Author Janice Pattie

Equipment

• Sharp knife
• chopping board
• weighing scales
• Vegetable peeler optional
• Measuring spoons
• small bowl
• Large saucepan
• wooden spoon
• measuring jug
• 3x 380 ml (1lb) glass jars with lids
• jam funnel
• ladle
• wax circles

Ingredients

• 400 grams plums weigh with stones
• 150 grams onions approximately 1 medium onion
• 150 grams apples
• 150 grams sultanas
• 100 grams granulated sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon dried ginger
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 350 millilitres vinegar

Metric – US Customary units

Instructions

• Remove the stones from the 400 grams (1½ cups) plums and roughly chop.
  
• Peel and roughly chop 150 grams (¾ cup) onions.
  
• Peel, core and chop 150 grams (¾cup) apples.
  
• Weigh 150 grams (¾ cup) raisins into a bowl.
  
• Weigh 100 grams granulated sugar, 1 teaspoon of salt, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon dried oregano, ¼ teaspoon cayenne pepper into a bowl.
  
• Put the plums, onions and apples and raisins into a large saucepan, add the raisins, sugar and spices to a large pan then add 350 millilitres (1½ cups) of vinegar.
  
• Bring to a simmer, stirring to dissolve the sugar. Continue to simmer until the fruit is soft and the chutney has become thick. You should be able to draw your spoon across the surface of the chutney and the channel should remain.
  
• Sterilise 3 x 380 ml (1lb) glass jam jars with lids.
  
• Use a ladle and jam funnel or a jug to fill the sterilised jars with chutney, top the chutney in the jar with a waxed paper circle and then screw on the lid.
  
• Serve Simple Plum Chutney with grilled meats, cheeses and cold cuts.
  

Notes

Makes 2-3 380 ml (1lb) jars of chutney. 

Nutrition

Calories: 29kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 56mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

This post Simple Plum Chutney was written by Janice Pattie and first appeared on Farmersgirl Kitchen.