Ingredients Print

Check off ingredients as you go

Serves 6

• 1.5 kg (3.3 lb) zucchini (courgettes)
• 1 liter (4 cups) vegetable stock (or 1 liter water + 1 stock cube)
• 2 medium yellow onions
• 1 bay leaf
• A drizzle of olive oil
• Salt, pepper

For the goat cheese cream

• 250 ml (1 cup) heavy cream
• 110 g (4 oz) fresh goat cheese (1 small log)
• 2 sprigs chives, finely chopped

If you change the number of serving, consider adjusting cooking times!

1. Cut the onions into chunks. Sauté the onions until translucent, then add the zucchini, cover with the stock and add the herbs. Once cooked, blend the vegetables, adding stock until you get the consistency you like.
2. In a saucepan, pour in the heavy cream and add the crumbled goat cheese. Set over medium heat and let the goat cheese melt, stirring from time to time.
3. Ladle the zucchini soup into bowls, add 2 Tbsp of the goat cheese cream and sprinkle with chopped chives.

Variation

You can replace the goat cheese with 100 g (1 cup) grated Parmesan.