SO EASY & SO GOOD Slice zuchini into 1-inch rounds and boil in the chicken stock until soft (15 minutes). Add the cheese and puree (or imersion blend). Season to taste AFTER puree. Options: fresh herb (thyme, parsley, sage) or a dollop of sour cream (or both).
because the chicken stock and blue cheese both contain lots of salt, don't add additional salt until all ingredients have blended until smooth. The soup should be a creamy light-green.
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Campbell's
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