Vache Qui Rit Soup

Vache Qui Rit Soup
Serves 4
This soup is a real delight for both adults and children alike. It’s a snap to prepare, great for a quick week night meal. The melted cheese inside the soup gives it a smooth and velvety texture without the additions of butter of cream. This is a tried and true recipe that I turn to time and time again. More so this time of year when zucchini is fresh and in abundance. Feel free to choose different types of zucchini. The farmer’s markets are flooded with zucchini of all different sizes and colors which will add an interesting hue to your soup. I chose to garnish mine with some match stick fries that I simply made using my julienne peeler.

1 medium onion, diced
2 pounds zucchini, sliced
2 cups chicken stock
salt and pepper to season
pinch cumin (optional)
Vache qui Rit cheese (6 to 8 triangles, or according to taste)

Slice the zucchini in to 1/4 inch slices.

Place the onion and zucchini in a medium sauce pan and pour the chicken stock over. (The stock will not cover the vegetables.) Season with salt and pepper, add the cumin, cover, and cook over medium-heat until soft, about 15 minutes. Add the cheese and purée using an immersion blender. Gently reheat to serve.

Garnish with some freshly chopped herbs or match stick fries.