Vache Qui Rit Soup

Photo: Kira Suurvarik

Ingredients

3 cups chicken stock or vegetable stock

1 1/2 pounds zucchini, cut into one inch pieces

1/2 medium sweet onion

1 garlic clove

3 tablespoons reduced fat cream cheese

1 teaspoon T fresh tarragon or 1 dried

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation

Heat pot on medium high heat and add olive oil.

Add onion and cook for two minutes.

Add garlic and cook one minute.

Add broth and zucchini and bring to a boil. Once boiling reduce to a simmer and cook about 8 minutes or until zucchini is tender.

Turn off heat.

If you have an immersion blender use with liquid in pot and puree until smooth. If you don't have an immersion blender, puree in batches in a regular blender.

Mix in salt, pepper and tarragon. Taste. May need to add a little more pepper or salt depending on your preference.

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About

You can serve this soup chilled or hot. I prefer serving hot. Try to use fresh tarragon as it really will highlight the flavors. Dried will suffice but won't have as much zazz to it.

Nutritional Content per serving
Calories: 121.3 Fat: 5.7g Carbs: 12.7g Sodium:294.3mg Protein: 7.6g