Tuesday, February 24, 2009


This is one of my older recipes (so old, I don’t remember where I got it and can’t find it online), and apparently I don’t make it too often because I’ve never posted it here before. So when I made it last week, it was with a critical eye—obviously it’s not one of my cherished faves, so should it be eliminated from the repertoire?

Luckily, this simple-but-unique soup passed the test with flying colors. It’s exceptionally quick and easy to prepare, requiring only a few basic ingredients. It’s a lovely, cheerful pale-green color, with the delicate flavors of zucchini and Brie. And even though it’s cheesy and creamy, the overall effect is light and refreshing, the kind of soup you could enjoy year-round. Keeper!

2 cups sliced zucchini
1½ cups diced peeled potatoes
1 medium yellow onion, chopped
4 cups vegetable or chicken broth
1 cup diced Brie cheese, rind removed
salt and pepper to taste

1. In a soup pot, combine the zucchini, potatoes, onion, and broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, about 15 minutes or until the potatoes are tender. Remove from heat, add the cheese, and stir until just melted.

2. Puree soup in batches in a blender or food processor until smooth. Return to the pot, heat through, and season with salt and pepper to taste.

Serves: 4–6
Time: 30 minutes
Leftover potential: High

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