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Soupe a la Courgette (Zucchini Soup)

Soupe a la Courgette (Zucchini Soup)

With the weather cooling down a bit I was feeling like having a soup. I was not looking for a heavy soup and luckily zucchinis are still around. I had been meaning to try this zucchini soup recipe for a while now. One of the reason that I wanted to try this recipe was that I wanted the try the La Vache Qui Rit cheese. The soup was a really nice green colour until I added the cheese and pureed it. After the cheese was pureed into the soup it became a much paler green. The colour was a bit disappointing but the soup still tasted great. The cheese added a really nice creaminess. The La Vache Qui Rit cheese is a very creamy cheese that is so soft that it jiggles and wobbles.

Ingredients:
1 cup vegetable broth or chicken broth or chicken stock
1 small zucchini (sliced)
1 small onion (sliced)
1 clove garlic (chopped)
1 teaspoon parsley (chopped)
1 pinch cumin
salt and pepper to taste
1 Laughing Cow cheese (La Vache Qui Rit or 1 tablespoon cream cheese)

Directions:
1. Place everything except the cheese into a pot, cover and simmer for 15 minutes.
2. Add the cheese and puree.

Similar Recipes:
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Roasted Cauliflower and Red Pepper Soup
Carrot Soup with Dill Pesto
Cauliflower and White Cheddar Soup with Dill
Cream of Asparagus Soup
Cream of Mushroom Soup
Roasted Tomato Soup

Looking for more soup recipes?

6 comments:

Valli said...

By adding the Laughing Cow cheese this zucchini soup then becomes perfect for those on the South Beach Diet. It certainly sounds delcious. I would like to try the jiggly cheese!!!

this little mainyacha said...

I love laughing cow cheese. I will definitely try this recipe. It's getting colder and I want soup!

katiez said...

Never thought to put cheese into the courgette soup - you added it before pureeing?

Peter M said...

I saw this soup on Laura Calder's show and it's on my "to-try" list...looks tasty!

Anonymous said...

Yikes, the recipe is a bit off. One small zuccini isn't going to make a soup, although it does explain why only one tin bit of cheese is used. The recipe I use is almost identical, no garlic, and I use an entire package of cheese! By the way, the recipe on this blog isn't Laura Calder's recipe....

Charles said...

For variation:

Try this same recipe, add bits of bacon, and use as a pasta sauce - ie: Pour over pasta for a rich delicious dish!

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