1 tablespoon olive oil
1 tablespoon butter
4 large green zucchini, trimmed, and chopped
1 potato, peeled and chopped
4 cups vegetable stock
6 leaves of fresh sage
1 garlic clove
50g sweet Gorgonzola
salt and pepper to taste
1- Heat the oil and butter in a large sauce pan over medium heat. Add the zucchini, potato, garlic and sage leaves. Cook the mixture stirring for 2 minutes.
2- Add the stock and bring to the simmer. Cook until the vegetables are soft. Remove from the heat and set aside until the soup has cooled slightly.
3- Remove half of the sage leaves and transfer the mixture to a blender. Add the cheese and blend until smooth.
4- Transfer the soup into a clean pan and place over a low heat. Taste and season with salt and pepper.
5- Serve in bowls and garnish the soup with small slices of toasted baguette spread with sweet Gorgonzola and a sage leaf on top.
– I prefer adding the cheese when I am bledding the soup, the result is a creamy soup and you do not have to add any other cream.
– If you like the taste of Gorgonzola just increase the amount you blend into the soup.