Zucchini Blue-Cheese Soup
Zucchini Blue-Cheese Soup „The best and the most interesting soup I have ever eaten“, that´s what my mum said after tasting this one. That was enough for me and I immediately made it a part of my cook book. Although the season...
„The best and the most interesting soup I have ever eaten“, that´s what my mum said after tasting this one. That was enough for me and I immediately made it a part of my cook book. Although the season of zucchini lasts from the end of May to September, they are now available year round and I have to say that I make this soup more often during the winter period. It is very creamy and nutritious. Talking about the energy value courgette is low in calories due to its high water content, on the contrary, it is not a big surprise that blue cheese contains quite high amount of fat so they pair well together.
A friend of mine once surprised me by saying that the soup reminds him of his favorite sauce they serve in one of the local restaurants we often go to. A couple of weeks later I had some chicken breast left in my freezer so I tried it, I roasted the breasts with some garlic, made my „zucchini soup“ in smaller volume without adding that much liquid. I poured it over preroasted breast and served with some pasta and I have to say that he was right, accidentally, I had made a substitute for our favorite niva sauce.
Seasoning in this recipe should be done at the end as the blue cheese is quite salty itself. Keep it in mind while seasoning the zucchini in the beginning.
I have seen similar recipes made with the addition of oregano or basil, and I've tried it and the taste was fine, however, I prefer the simple one as the blue cheese has it´s own specific and strong flavor that doesn't´t need to be combined with other ingredients.
Zucchini Blue-Cheese Soup
Number of servings: 4
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 3 medium zucchini, sliced (about 6 cups)
- ½ cup water
- 180 g crumbled Roquefort, some extra for topping
- ½ cup whole milk
- Salt, pepper
- In a medium saucepan melt butter and oil, add chopped onion and garlic and roast on a low heat until tender.
- Add the zucchini, season it with salt and pepper and stir frequently, roasting zucchini for about 2 minutes until it begins to soften.
3. Add the water to the pot, it should not cover all the zucchini as they will give out some water themselves.
4. Cover the pot and cook over medium heat, until the zucchini is completely cooked through, this will take about 20 minutes.
5. Put away from heat and mix in ¾ of crumbled cheese, with spatula mix until the cheese melts.
6. Blend the soup with your electric blender until smooth while pouring milk in gradually.
7. Incorporate the last ¼ of cheese and put on low heat for additional few minutes, not reaching the boiling point! During this time adjust the consistency adding additional milk or water and season with salt and pepper if needed.
A Closer Look at Blue Cheese
Many countries in EU protect blue cheese made in their country, for example Roquefort (FR), Gorgonzola (Milan, IT) or Blue Stilton (ENG) can be made only in the aforementioned region. The ordinary blue cheese without a protection mark would simply be named „blue cheese.“
There is a legend about the origin of blue cheese, it is said the first blue cheese was discovered in a cave of Roquefort. As a young boy was having his bread with cheese nearby the cave he saw a beautiful young lady, he ran after her and returned in few months. Meanwhile his ordinary cheese turned into the one with mold, which was later named after the region „Roquefort“.
Original producers then left a loaf of bread on the soil of the cave for about a month and the mold developed inside the loaf. After a month the bread dried out and so it was broken into pieces with the mold present. The crumbles where then combined with cheese curd. Moreover, the already produced wheels of cheese were put in the caves so that some additional mold could have been formed. Today´s large production of Roquefort, of course, doesn't´t take place in caves but the mold is artificially injected in laboratories.
Types of Blue Cheese
Roquefort (FR) - mentioned in texts as far back as 79 AD, sheep milk cheese with green mold, exterior is edible.
Gorgonzola (IT) - one of the oldest known blue cheeses (879 AD), made from cow´s milk, often added to risotto and as a sauce with short pasta like penne, not spaghetti.
Dolce – young, creamy, mild.
Naturale – aged with stronger flavor.
Stilton (GB) - known as „cheddar with blue veins“, has a quite hard crust and mild creamy interior, firmer and milder than Roquefort or Gorgonzola, great match with pears.
Bleu d'Auvergne (FR) - cheaper substitute to Roquefort.
Cambozola (GER) – combination of creamy Camembert and sharp taste of Gorgonzola.
Picon (ES) – famous for being packed in maple leaves, moist and crumbly.
Shropshire blue cheese (GB) - when you see the yellowish cheese with blue veins and crumbly texture, that´s it!