Zucchini Cheese Soup Aka Vache Qui Rit Soup Food

ZUCCHINI AND CHEDDAR CHEESE SOUP

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

Steps:

• 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.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

AWARD WINNING ZUCCHINI SOUP

Steps:

• Fry sausage in a soup pan, drain
• Add all other ingerdients except water.
• Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
• Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
• Serve with a yummy crusty Italian bread, or garlic bread!

POTATO AND ZUCCHINI SOUP

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.

ZUCCHINI BEEF SOUP

Steps:

• In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain.
• Stir in the tomatoes, zucchini, water, bouillon, sugar, Italian seasoning, salt and pepper.
• Bring to a boil.
• Reduce heat and simmer for 20-25 minutes or until zucchini is tender.
• Garnish with Parmesan cheese.