Zucchini Soup

1 leek, washed thoroughly and sliced thinly

1 Tbsp butter

2 Tbsp olive oil

1 1/2 lbs zucchini

handful fresh basil (reserve some for garnish)

salt and white pepper

2 cups vegetable stock

2 oz extra sharp cheddar cheese, grated

1/4 cup cream

Heat the butter and olive oil in a large saucepan. Add the sliced leeks, and cook on a low heat, stirring for about 5 minutes. Meanwhile, wash and top and tail the zucchini, and slice thinly using a mandolin. Stir the zucchini slices into the leeks.

Tear the basil into small pieces and stir into the vegetables. Lightly season with salt and white pepper as the cheese will add some extra salt.

Cook for about 10 minutes, then pour the vegetable stock over the top. Bring to a boil, cover and simmer for about 30 minutes.

Using a stick blender blitz the zucchini and leeks until smooth. Warm the soup gently and then as you take it off the heat stir in the cream. Check the seasoning, then sprinkle on the grated cheese and garnish with the remaining basil sprigs.

This is a lovely summer soup, and it's especially delicious served with home-made bread and butter.