My favorite soup this year… We had some friends from Nathan’s school over for dinner about a month ago. I decided to make the entire meal from scratch. That’s right. No shortcuts, nothing from a box. The menu consisted of this soup with rolls, green beans, broccoli rice, curried shrimp kabobs and apple crisp with vanilla ice cream.
The soup, it’s simple.
1 8 oz. pkg cream cheese
4 cups chicken stock
Cut zucchini, carrot and onion into 1″ pieces. Place in a large pot with chicken stock. Cover pot and bring to a boil. Once boiled, allow to simmer for about 7 minutes. Put half the vegetables mixture (with some of the stock) in a blender with 1/2 the cream cheese. Puree until creamy and well blended. Put in a bowl, then do the same to the other 1/2 of the mixture.
That’s it. Simple and delicious.