How to make
Chop the onion, garlic and leek into pieces. Stew them for a few minutes on low heat in butter.
Cut the zucchini into cubes without peeling them and stew them for 5 minutes with the onions, while stirring occasionally.
Pour 1 1/2 cups (300 ml) of water, season with salt and black pepper and increase the heat by one or two degrees. Cook until all of the vegetables are completely soft - 15-20 minutes.
Add the cream cheese and a small lump of blue cheese and puree until a creamy mixture is obtained.
Serve the cream soup, by crushing blue cheese on each portion.
Enjoy your meal!
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