Creamy zucchini soup

Serve: 6

Ready in 25 minutes

Ingredients

• 1 kilo (2.2 pounds) zucchini
• 250 ml cream or heavy cream
• 1 stalk celery
• 1 medium onion, finely chopped
• 1 garlic clove
• 1 leek, finely chopped
• Salt and pepper to taste
• 1 tbsp vegetable bouillon powder
• 1 liter of water  
• 70g LaVachequirit or cream cheese
• Sour cream (optional)

Instructions

• In a medium size cooking pot, add all the ingredients together
• Reduce heat and simmer about 15 minutes
• When cooked, add LaVachequirit
• Place it in a food processor or blender
• Return to cooking pot
• Add the cream and bring just to boil, but do not boil
• Soup may be served hot or chilled with sour cream.