Zucchini Cheese Soup (A.K.A. Vache Qui Rit Soup) - cooking recipe

Ingredients

1 onion, finely sliced
2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
2 cups chicken stock (or water or vegetable stock)
salt and pepper (to season)
1 pinch cumin (optional)
4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)

Preparation

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!