Zucchini Cream Soup

Name: Zucchini Cream Soup
Ingredients: 700 g young zucchini (fresh or frozen); 200 g soft processed cheese (or 2 processed cheese wedges like "Druzhba"); 200 g chicken breast fillet; 200 g potatoes; 150 g onion; salt; pepper

A light, fresh, vegetable zucchini cream soup that's easy and fairly quick to make. I rounded out the base of zucchini and processed cheese with pieces of boiled potatoes and chicken. Even if you're not a fan of zucchini, I think you'll love this soup. That's because the processed cheese works like magic on the zucchini — transforming them into something incredibly tender, creamy, and velvety, with the zucchini flavor barely detectable. You can also top the soup with croutons or a hard-boiled egg. This soup is best enjoyed slightly warm or at room temperature. Makes about 4 servings.

Ingredients:

700 g young zucchini (fresh or frozen)
200 g soft processed cheese (or 2 processed cheese wedges like "Druzhba")
200 g chicken breast fillet
200 g potatoes
150 g onion
salt
pepper

How to cook zucchini cream soup

Place the chicken breast fillet in a pot with about 1 liter of water, season with salt and pepper, and bring to a boil.

Cut the zucchini into rough chunks.

Peel the potatoes and cut them into cubes.

Peel the onion and finely chop it.

Once the water comes to a boil, add the potatoes and cook for 20 minutes, until the fillet is cooked through and the potatoes are tender.

Use a slotted spoon to remove the fillet and potato pieces, then cover them with a plate to keep warm. Add the onion to the broth.

Add the zucchini and bring back to a boil.

Cook for about 15–20 minutes until the zucchini are completely tender.

Transfer the contents of the pot to a blender (set aside two or three cups of the liquid first if you'd like a thicker soup) and blend until completely smooth.

Return the soup to the pot, add the processed cheese (if using cheese wedges, cut them into pieces first), stir, and heat until the cheese is fully melted into the soup.