ZUCCHINI*****Laura Calder's Vache Qui Rit Soup

By Unblond1

Very good and easy and Dan really liked it, he even ate the leftovers a few days later.

Ingredients

• 4 servings
• 1 onion
• 2 pounds zucchini, ends trimmed and coarsely chopped
• 2 cups chicken stock
• salt and pepper to season
• pinch cumin
• 8 triangles of Vache qui Rit light

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

* *Put* the onion chunks and the zucchini in a pot and pour the broth over. (The broth will not cover the vegetables.) *Season* with salt and pepper, add the cumin, *cover* and cook at a full boil until soft, about 15 minutes.

*Add* the cheese triangles and set aside to cool slightly. (Don't let it cool all the way, it will be harder to strain) *Purée* with an immersion blender (along with any fresh herbs such as mint, chervil or dill, if you want them) and strain into a clean pot (the straining is a pain but it makes a HUGE difference in the finished texture)

*Gently* reheat to serve or, alternately, serve cold.

*NUTRITION:*

* Calories - 106
* Fat - 3.1
* Sat Fat - 1.6
* Carbs - 11.1
* Fibre - 3.1
* Protein - 9.5