Zucchini and cheese soup

I got this recipe from my cousin Nicole who lives in Paris; I saw her in Beirut for Christmas lunch but on the spur of the moment gave her gift  to my aunt Claire instead, so my aunt got two gifts and Nicole got none from me. So I feel bad;  I will send her something from Texas, maybe a belt buckle or some Pecan Pralines

This recipe is quick and easy. Nicole is a nurse and does not have time to cook.  For each zucchini you need one wedge of cheese. Cook the zucchini in some chicken bouillon, add the cheese wedges and whirl in the blender. It will take 5 minutes of your time and the soup tastes like a million dollars.

Get some small zucchini;  in Texas, they are found at Mexican groceries. These resemble the Lebanese ones, if not in taste at least in looks. Get some Vache qui rit, or any processed cheese sold in wedges in a cardboard box.

INGREDIENTS:

• 1 quart of chicken stock
• 6 zucchini
• 6 wedges of cheese
• 1/2 cup of chopped leeks (optional)
• 2 tablespoons of butter or olive oil

METHOD:

1. Clean and slice the zucchinis
2. Heat the butter or oil and add the zucchinis; if using leeks, add them too. Fry for a few minutes.
3. Heat the stock, add the vegetables and cook for 10 minutes.
4. Pour the mixture in a blender, add the cheese wedges and puree for a minute.
5. Serve hot.

The above are zucchini (called koossa) from our orchard in Deir el-Kamar; in the summer, we eat them every day, lunch and dinner, just barely boiled; they are so  sweet!  Wonderful. I wish I could send you all a basket!