30ml / 2 tbsp olive oil
15g / ½ oz / 1 tbsp butter
1 medium onion, roughly chopped
900g / 2lb courgettes (zucchini), trimmed and sliced
5 ml / 1 tsp dried oregano
about 600 ml / 1 pint / 2 ½ cups vegetable stock
115g / 4 oz Dolcelatte cheese, rind removed, diced
300ml / ½ pint / 1 ¼ cups single (light) cream
salt and ground black pepper
fresh oregano and extra Dolcelatte, to garnish

1 Heat the oil and butter in a pan until foaming. Add the chopped onion and cook gently, stirring frequently, for about 5 minutes, until softened but not brown.
2 Add the courgettes and oregano and season to taste with salt and black pepper. Cook over a medium heat, stirring frequently, for about 10 minutes.
3 Pour in the stock and bring to the boil, stirring constantly. Lower the heat and partially cover the pan. Simmer gently, stirring occasionally, for about 30 minutes, then stir in the diced dolcelatte until it has completely melted.
4 Pour the mixture into a blender or food processor. Process until smooth, then press through a sieve (strainer).
5 Add two-thirds of the cream. Stir over a low heat until hot, but not boiling. Add more stock if the soup is too thick. Taste for seasoning, then pour into heated bowls. Swirl in the remaining cream. Garnish with fresh oregano and extra cheese and serve immediately.

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