Creamy Courgette Soup

We tried this soup for the first time the other night and it was a hit. I don't like blue cheese but we went for a mild Dolcelatte and once cooked it didn't taste very "blue" so I thoroughly enjoyed it. Go easy on the salt because we did find ourselves a bit thirsty afterwards as the cheese is quite salty. The recipe was slightly adapted from one in 'The Complete Book of Low-Carbohydrate Cooking':

Ingredients:

1 tbsp olive oil
1 tspn butter
500g courgettes, trimmed & sliced
1 onion, chopped
1 tspn chopped garlic
A handful of fresh oregano or 1 tspn of dried
About 1 small cup of single cream, depending on taste
80-100g of a creamy blue cheese, e.g. Stilton, Gorgonzola or Dolcelatte, diced
About 2 cups of vegetable stock
Salt and pepper

Method:

1. Saute the onions in the oil and butter for a few minutes, add the garlic after the first 2 minutes or so. Add the courgettes and oregano and season. Cook on a medium heat for about 10 minutes, stirring every so often.

2. Pour in the stock and bring to the boil, stirring often. Lower the heat and simmer, partially covered, for about 1/2 an hour. Add the cheese.

3. Blend the soup until smooth, return to low heat and add cream - don't boil! Check seasoning, then serve - swirl a bit of cream into the full bowls and garnish with oregano, pepper and some diced blue cheese.