Directions:

• 1

  Don’t peel the zucchini; just scratch the skin & cut into slices.

• 2

  Cover the zucchini with water & bring to a boil.

• 3

  Cook uncovered over high heat until the zucchini is very soft.

• 4

  Drain the zucchini but don’t throw the boiling water.

• 5

  In a blender, blend the drained zucchini with milk, cream, Kiri cheese & stock cube (If you don’t want to use Maggi stock cube, add about 1/2 chicken or veggie stock to the boiling water of the zucchini.).

• 6

  Pour the soup into a clean pot & add enough from the reserved boiling water to make the soup as thin as you want (but not too watery).

• 7

  Bring the soup to a boil then turn off heat & season with salt & pepper.

• 8

  Serve with bread croutons & more cream on top (optional). The soup gets thicker as it cools, uses milk (not water) to bring it back to the desired consistency.