Cream of Courgette with Blue cheese Butter 60g Chopped onion 1 med Baby Marrows chopped 750g Flour 2 Tbsp Water 250ml Chicken stock 15g Cream 300ml Blue cheese crumbled to taste Heat butter, fry garlic, onion and baby marrow over low heat until veg are soft. Stir in flour- gradually stir in chicken stock mixed with water till smooth. Allow to boil and thicken. Blend with blender until smooth. Return to pan and add cream and cheese. Stir till cheese melts.