Selles-sur-Cher is a soft, ash-coated goat cheese from the Loire Valley, its tender paste and mild tang making it perfect for stirring into a silky courgette velouté for a soup that feels both light and indulgent.
Ingredients
- 4 courgettes, chopped
- 1 onion, chopped
- 1 potato, diced
- 800 ml vegetable stock
- 100 g Selles-sur-Cher goat cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a pot and cook the onion until softened.
- Add the courgettes, potato and stock, and simmer for 20-25 minutes until tender.
- Blend until smooth and silky.
- Crumble in most of the goat cheese and stir until melted, reserving a little to garnish.
Serve with a final crumble of goat cheese on top and a drizzle of olive oil.
