Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a children's favourite in France and has quickly become my children's favourite, here in Canada. ca) where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses. Ingredients:
1 onion, finely sliced |
2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped) |
2 cups chicken stock (or water or vegetable stock) |
salt and pepper (to season) |
1 pinch cumin (optional) |
4 ounces vache qui rit laughing cow cheese (or boursin or cream cheese) |
Directions:
1. Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
2. Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
3. Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
4. Gently reheat to serve.
5. NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!
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