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Zucchini Soup

WAY back in 2002 we had a tasting party at church. 

If I had more time, I'd explain the tasting party -- but to put it in simple terms; do you know the free samples given at Sam's or Costco on a Saturday? 

Well, it was like that --- but with about 500 women -- all tasting fantastic homemade food on a Thursday evening!  Then, after a wonderful program we were given a cookbook of all the delicious recipes!

Need I say more?

One of the recipes that night, way back when, was from Robyn.  This soup, if I remember correctly, was one that her grandmother used to make!

While I haven't made it this year, just yet, I do think I have a real craving for it!
Which leads me to think that you just might have the same craving!

It's delicious!

Zucchini Soup

6 chicken bouillon cubes
5 zucchini, sliced
1 onion, chopped
3 cups water
2 carrots, grated
1 8oz package cream cheese, softened and cubed

In a large sauce pan, place the bouillon cubes, zucchini, onion, and carrots.  Bring to a boil and cook about 5 minutes or until veggies are tender.  Stir in the softened and cubed cream cheese.  Stir until cheese is melted.

Using an immersion blender, puree veggies to desired consistency. 

Add salt and pepper to taste.

Serve hot or cold.
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