Zesty Zucchini Soup
Ingredients:
- 3 cups water
- 7 chicken bouillon cubes
- 6 zucchini, sliced
- 2 carrots, peeled and sliced
- 1 (8 oz.) pkg. cream cheese, cubed and softened
- salt and pepper to taste
- hot sauce to taste
Instructions:
Bring water to boil. Add bouillon cubes and stir until dissolved. Add vegetables, reduce heat and simmer 20 minutes or until done. Pour by batches into blender and at some point add the cream cheese. Return to Dutch oven and add salt and pepper and hot sauce. Cook until thoroughly heated. Serve hot or cold.
Notes:
I do not use salt because the bouillon is salty enough for us.