My wedding anniversary’s coming up, so I just had a flashback to the first time I was going to cook for my mother-in-law, and my then-fiance just let it slip that his mother “used to run a cooking school in France.” Oh. Thanks for letting me know, because the last time I trained at the Cordon Bleu was never.
Needless to say, my mother-in-law is an amazing cook. I’ll be putting forks on the table or something and then turn around to her making a flambe of some sort that, had I tried, would have resulted in loss of eyebrows and hair. She’s also a well-known art journalist, whereas I am a famous…uh, let me get back to you on that one.
So when she said she’d share a recipe for my blog, I was excited. And she has shared one that even I, trained only by cookbooks and the seat of my pants, can execute.
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GUEST POST: MY MOTHER-IN-LAW GEORGINA
Here is an addition to the SOUP KITCHEN that is so darn easy that it seems unfair, if not outright EVIL. I mean, how can you possibly produce a delicious soup with just TWO ingredients? (Not counting water, salt and pepper). And one you can have hot or cold?
My family has forbidden me to say “this is soooo easy” so let me just say, this is not difficult. Not even a tiny bit difficult. In fact, a child could make it. And kids generally love it!
Ingredients for four:
Three average size zucchini (we in Britain call them courgettes, which must be French originally, showing how multicultural we are…)
three squares of Kiri, or Philadelphia cream cheese
water, salt, pepper
Er- that’s it.
Wash the zucchini, top and tail them, slice into one inch rounds, just cover with water, season, boil until soft.
Use a wand blender to liquidize until smooth with the cream cheese (I use low fat but of course it tastes better with full fat). Adjust seasoning.
That’s it! You can serve hot, sprinkled with chopped chives, basil or parsley; or cold in small glasses as a pre-starter.
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Thanks Georgina! And before we close I just had to share one of the shots that I took. As you’ve probably guessed, I do my own photography and styling (with lighting courtesy of the sun). I was trying to unwrinkle the cloth under the soup but it was stubborn, so I tried sliding myself under the table stretching out the fabric, holding an ab-crunch position to stay out of camera view, while using the remote function on the camera. It didn’t work out so well.
CREAMY ZUCCHINI SOUP
- 3 zucchini
- 3 oz cream cheese
- water (enough to cover zucchini in pot)
- salt and pepper to taste
Slice the tops and tails off the zucchini and cut into 1 inch rounds. Place in a pot and fill with water enough to just cover the zucchini. Season with a dash of salt and boil until soft, about 15 minutes.
Using a blender, blend the zucchini and water mixture until smooth. Add in the cream cheese and blend to combine. Add salt and pepper to taste.