6 medium zucchini
2 –4 cloves garlic, finely chopped
1 bunch flat-leaf parsley, roughly chopped
2 5.2-ounce packages Boursin cheese
Salt and Pepper
Wash zucchini, remove ends and roughly chop. Toss into a large soup pot. Add garlic and most of the parsley—reserving some to top the completed soup—to the pot. Pour in enough water to come up to the top of the vegetables. Sprinkle with salt and pepper (knowing that cheese will add additional salt later). Bring to a boil, then lower heat and cover until the vegetables are very soft, about 20 minutes.
Add one package of Boursin and stir to melt. Purée with an immersion blender. Test for seasonings, adding additional cheese, salt and pepper, as necessary. Serve topped with reserved parsley and a healthy spoonful of Boursin.
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