Iyow - in your own words

Zucchini and Blue Cheese soup sounds like the most disgusting idea ever, at least it did to me. But in reality it is heavenly.

This one was inspired by the SF Soup Company near my office, it was suprisingly easy to recreate.

Zucchini and Blue Cheese Soup

• About a tablespoon of minced Garlic
• Tablespoon of Olive Oil
• Chicken or Vegetable Stock (1/2 box or a few cups, if you make your own)
• Bunch of Zucchini, I usually use about 6 medium sized ones.
• Gorgonzola or Blue Cheese

Peel the zucchini and chop it up into one or two inch chunks.

In a medium or large pot, throw the chopped or minced garlic and a little bit of olive oil in the bottom and brown it for a few minutes. Then add a little stock on top so it doesn’t burn.

Toss in the zucchini, and add enough stock to almost cover the zucchini. Cover and cook, for, oh, maybe five or 10 minutes, it doesn’t take long – you want the zucchini soft and cooked through.

Spoon the zucchini, sans liquid, into the blender, add a little stock, and process until it’s smooth. Keep adding stock until you have the thickness you want.

Add the cheese and run the blender a bit to mix it in, I would start with one ounce or so, and check for taste, and keep adding. You might want to add a little salt to taste at this point as well. It really depends on the strength of the cheese (which can be salty) and personal taste.

Eat the soup! Preferably with crusty sourdough bread, but it’s really up to you.