Emily's Soup à la Courgette
Emily’s Courgette Soup
This is a great way to use those big zucchini and it’s so simple. It was a hit at one of our potlucks.
2 lbs zucchini chopped
2 cups water
1/4 cup milk or cream (optional)
salt and freshly ground pepper to taste
3 triangles Vache qui Rit (Laughing Cow)
or Boursin or cream cheese
Put onion and zucchini in a pot and pour the water over. (The water will not cover the vegetables.)
Season with salt and pepper, cover, and cook until soft, about 15 minutes.
Add the cheese and milk/cream and puree (along with any fresh herbs such as mint, chervil, dill or a pinch of cumin if you want).
Gently reheat to serve.