Zucchini and Blue Cheese Cream Soup

Name: Zucchini and Blue Cheese Cream Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: French Cuisine
Ingredients: zucchini - 1.8 lb (800 g); onion - 2.1 oz (60 g); leeks - 2.1 oz (60 g); garlic - 1 - 2 cloves; cream cheese - 1.7 oz (50 g) Philadelphia; butter - 0.9 oz (25 g); blue cheese - 1.7 oz (50 g); salt - by taste; black pepper - by taste

Yordanka Kovacheva

Author

3k316k471

Translated by

Nadia Galinova

Image: Yordanka Kovacheva

1 / 3

14/12/2021

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Preparation

10 min.

Cooking

30 min.

Тotal

40 min.

Servings

"A few crumbs of blue cheese are what makes this soup a real delight for the senses"

Ingredients

zucchini - 1.8 lb (800 g)
onion - 2.1 oz (60 g)
leeks - 2.1 oz (60 g)
garlic - 1 - 2 cloves
cream cheese - 1.7 oz (50 g) Philadelphia
butter - 0.9 oz (25 g)
blue cheese - 1.7 oz (50 g)
salt - by taste
black pepper - by taste

measures

Vegetable Soup

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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