Zucchini Soup With Tarragon And Three Cheeses

1. 1

   Boil the zucchini in the water or broth with the tarragon and allow to simmer for approximately 15 minutes, until the zucchini is tender.

2. 2

   Let cool slightly before blending in the blender. Return the mixture to the pot, salt and pepper to taste, and allow to come to a slight boil.

3. 3

   Divide the cheeses in 4 portions and place 1 portion in the bottom of each of the serving bowls. Spoon the soup over the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.