- 1 tbsp. olive oil
- 1 onion, chopped
- 600g courgettes, chopped
- 1 tbsp. tomato paste
- 350g boursin cheese (garlic flavour cream cheese)
- 350ml chicken stock
- 2 courgettes, sliced into ribbons
- ¼ ciabatta loaf, torn into small chunks
- 4 garlic gloves, skin on roughly crushed
- 2 tbsp. olive oil
- Salt and pepper, to season
In the saucepan sauté the onions in the olive oil until translucent. Add the courgettes and cook on a medium heat for 5 minutes. Stir in the tomato paste and cheese, the heat will melt the cheese. When the cream cheese had melted pour in the chicken stock and simmer for 10 minutes. Season with salt and pepper.
Using a hand held blender or liquidizer, puree the soup to a smooth creamy consistency.
Heat a griddle pan and grill the courgettes ribbons, set aside.
For the croutons: preheat the oven to 200°c.
In a large bowl toss the ciabatta pieces and garlic with the olive oil and seasoning. Spread them onto a baking tray and bake for 10-15 minutes or until crispy and golden. Allow to cool.
Place the creamy soup into bowls and top generously with grilled courgettes ribbons and crispy croutons.