Quick Zucchini Soup With Gorgonzola - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled and diced
2 cloves garlic, peeled and diced
2 3/4 lb zucchini, cut into rough cubes
2 1/4 cups vegetable stock
1/2 cup heavy cream, whipped to medium peaks
1/3 lb Gorgonzola cheese, crumbled

Preparation

Heat the oil in a saucepan and sweat the onions and garlic until softened. Add the zucchini and saute for 2 mins. Add the stock and simmer over low heat for 8 mins. Puree then season. Ladle into bowls and top with the whipped cream and cheese. Sprinkle with black pepper.