Garlic and Zucchini Soup
- zucchini - 2 lb (1 kg)
- garlic - 4 cloves
- chicken broth - 1
- roquefort - 7 oz (200 g)
- onions - a few sprigs of Siberian
- black pepper
Peel the zucchini and cut it into cubes. Then peel the garlic cloves and split them into fours. Put 2 cups (0.5 liter) of water to boil and add the broth, zucchini and garlic.
When it starts to boil again, leave it on the stove for 10 minutes. Blend the soup with a food processor, add the roquefort cheese, which has been pre-crushed and mix everything.
Season with salt and pepper to taste. Before serving, cut the Siberian onions with scissors and add them in.