Sunday, October 5, 2008

Zucchini and Goat Cream Cheese Soup

I got the general outlay of this very simple recipe from Laura Calder's French Food at Home on Food TV here in Canada. She used French "vache qui rit" cheese which is a sort of cream cheese whose name means "the cow who laughs". I didn't want to make a special trip to the supermarket for this cheese (I'm a farmer's market convert) so I bought some goat cream cheese from my local goat cheese purveyors.

Though I used the best products, all organic and/or local, zucchini tends to be bland. And Campbell's organic chicken stock doesn't have much body either. So I guess you can say that it's subtlety was what I should have appreciated. But I like my food to whack me around a bit. None of this soffisticated pallet crap.

Oh and if you do want to try this soup out, it couldn't be easier. Onions, zucchini, chicken stock, goat cheese, salt and pepper. That's it. Purée and top with some paprika. Nothing complicated but nothing really special either.

1 comment:

sutros said...

A good story

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