21 February, 2007

La soupe de Myriam

Here is a quick-to-make soup which sounds implausible but is actually very nice. It can be eaten hot, warm or cold. As a variation, you could use Boursin or similar instead of vache-qui-rit.

4 courgettes
5 or 6 portions vache-qui-rit cheese
chicken stock, or water plus stock cube
salt and pepper

Dice the courgettes and the cheese. Melt the butter in a pan and gently cook the courgettes in it for a few minutes. Then just cover with stock or water and add the cheese and the optional stock cube. Stir to dissolve cheese. Cover and cook till the courgettes are tender. Liquidise, season to taste, and eat.

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