creamy boursin zucchini soup

bob has been musing about making some kind of boursin zucchini soup for years it seemed, but somehow it never worked into the menu at home. Finally a 3 pack of boursin cheese variations arrived in the fridge for some other application, leaving the garlic boursin free for bob's imagination. Which means an internet search. Which turned up this convincing recipe. We love zucchini and often repeat a zucchini pesto pasta recipe but it is always refreshing to try something new way of using zucchini for to avoid overdoing just one approach. But words on a page do not have flavor so the true test is the moment of tasting. And it delivered. We hope (read: bob hopes) to repeat this again soon to share with the rest of the dr bob cooking team at least. Maybe you will consider it too?

ingredients

3 medium zucchinis, chopped

2 c celery, chopped (optional, not in our estimation---use them: 4 stalks)

1/2 onion, diced

1 leek, diced

4 c vegetable stock

6 cloves of garlic, minced

1 T olive oil

5 oz Boursin (one standard package is actually 5.3 oz)

instructions

1. In a large soup pan, heat the olive oil on medium-high heat.
2. Once hot, reduce the heat to medium and add in the onion and celery.
3. Saute, stirring every so often, until the vegetables have softened (about 5 minutes).
4. Add in the garlic and stir until garlic because fragrant (about 1 minute).
5. Add in the zucchini and vegetable stock. Bring to a boil and reduce heat to bring soup to a simmer. Simmer for 25 minutes with lid or until zucchini has softened.
6. Puree the soup with a hand blender (if you don't own one, buy one!).
7. Pour the soup back into the soup pot. Add the Boursin cheese and stir until the cheese has blended into the soup.
8. Taste the soup and add any additional salt or pepper to taste. 

notes

1. Keto Creamy Zucchini Soup with Boursin Cheese from My Crash Test Life blog.
2. Boursin is a registered trademark. For its story see the website.
3. Our very own zucchini pesto pasta.
4. Illustrations available.