Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup)
Recipe #246497 | 20 min | 5 min prep | add private note
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(9) RATE IT NOW Print Recipe
By: J. Ko
Aug 14, 2007
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.
SERVES 4 (change servings and units)
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• 1
• 2
• 3
• 4
• 5
Ingredients
• 1 onion, finely sliced
• 2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
• 2 cups chicken stock (or water or vegetable stock)
• salt and pepper (to season)
• 1 pinch cumin (optional)
• 4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)
Directions
1. 1
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.
2. 2
Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
3. 3
Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
4. 4
Gently reheat to serve.
5. 5
NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!
Recipe #246497 | 20 min | 5 min prep | add private note
•
•
•
•
•
•
(9) RATE IT NOW Print Recipe
By: J. Ko
Aug 14, 2007
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.
SERVES 4 (change servings and units)
•
• 1
• 2
• 3
• 4
• 5
Ingredients
• 1 onion, finely sliced
• 2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
• 2 cups chicken stock (or water or vegetable stock)
• salt and pepper (to season)
• 1 pinch cumin (optional)
• 4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)
Directions
1. 1
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.
2. 2
Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
3. 3
Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
4. 4
Gently reheat to serve.
5. 5
NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!