Zucchini Soup with Cream Cheese

recipe

• Step 1
  Peel and mince the shallots. Add them to a large saucepan with a drizzle of olive oil or teaspoon of butter and sauté for 2–3 minutes.
• Step 2
  Meanwhile, dice the zucchini and add them to the saucepan. Sauté over medium heat for 5 minutes, until lightly browned.
• Step 3
  Season with salt and pepper, then add boiling water to cover. Cover the saucepan and let simmer 10–15 minutes, or until zucchini is tender.
• Step 4
  Add the Kiri and puree, using a blender or handheld immersion blender, until smooth. Tip: Add a drizzle of olive oil when pureeing for a silky texture.
• Step 5
  If the soup is too thick, thin it with a little water. Season to taste and serve!