Ingredients

Check off ingredients as you go

Serves 6

• 1.5 kg (3.3 lbs) zucchini
• 1L (4 cups) vegetable broth (or 1L water + 1 bouillon cube)
• 2 medium yellow onions
• 1 bay leaf
• A drizzle of olive oil
• Salt, pepper

For the goat cheese cream

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

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

1. Cut the onions into pieces. Sauté the onions until translucent, then add the zucchini. Cover with broth and add the bay leaf. When cooked, blend the vegetables and add broth to reach your desired consistency.
2. In a saucepan, pour the heavy cream and crumbled goat cheese. Heat over medium, letting the goat cheese melt while stirring occasionally.
3. Serve the zucchini soup in bowls, add 2 tablespoons of goat cheese cream, and sprinkle with chopped chives.

Variation

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