Ingredients
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1
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2
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2
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1
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4
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Directions
Zucchini Cheese Soup (A k a Vache Qui Rit Soup), This is a children’s favourite in France and has quickly become my children’s favourite, here in Canada I saw Laura Calder’s French Food at Home show on Food Network Canada (foodtv 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 , I made this today and it turned out great
Suspecting it may be bland for my liking, I stir fried the onion and zucchinis in a little oil with a squirt of garlic paste and a good squirt of Italian herb paste (I left out the cumin as I wasn’t sure it would go well with the Italian herbs ) Once the veggies had softened I added vegetable stock and simmered them a bit longer used plain Philadelphia cream cheese Couldn’t find the one suggested or I’d have used that instead and would have left out the garlic and herbs I added lots of pepper and very little salt as the stock contained it
I won’t leave a star rating due to the changes I made Suffice it to say the soup turned out to be tasty with a nice texture and appealing creaminess
Thanks for sharing!
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Steps
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1
Done
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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. |
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2
Done
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Bring to a Boil Then Lower Heat and Simmer Until Vegetables Are Tender, Approximately 10 to 15 Minutes. |
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3
Done
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Remove from Heat, Add Cheese and Puree. (an Immersion Blender Works Well and Keeps Dishes to a Minimum.). |
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4
Done
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Gently Reheat to Serve. |
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5
Done
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Note: a Herbed Cream Cheese, Such as Kraft Philadelphia Cream Cheese With Garlic and Herbs, Makes This Soup Really Delicious! |
