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My recipe
Zucchini and Goat Cheese Soup with Herbs
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 Tbsp butter
- 1.5 lbs of zucchini (approx 7 medium sized zucchini), chopped
- 3 cups vegetable broth
- 4 oz goat cheese chevre
- 1/4 cup dill, chopped (reserve some for garnish)
- 1/4 cup green onion tops, chopped (reserve some for garnish)
- Salt & Pepper
- 1 Tbsp Sugar
- Melt butter in a large sauce pan over medium heat. Add shallots and garlic. Cook for about 3-5 mins.
- Add chopped zucchini, salt, pepper and sugar. Stir. Cover the pan and cook 10 mins.
- Add vegetable broth and bring to a boil. Cover pan and cook 10 mins.
- Add cheese and herbs, reserving some herbs on the side for garnish.
- Puree soup in a blender for approx 45 seconds to a minute on high power until it is thoroughly blended.
- Serve immediately with herb garnish.
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