I learnt this excellent recipe for creamy courgette soup while living with a 75-year old woman in Madrid. There is nothing to this recipe - it is easy, cheap and low in fat. If you like thicker soups, simply add another potato. Enjoy!
I went to Spain the Summer of 2007 for a 6 week study abroad program. I am a Spanish major wanting to become a high school Spanish teacher. I stayed with a young host family and this is one of the recipes they gave me at the end of the trip. This is totally authentic and an amazing recipe. When I went to Spain I highly disliked soups of all kinds. When I came back I was in love with soups. This recipe is one of the ones that turned me from a soup hater to a soup lover. Also do not use any yellow cheese. Authentically it is a white soft processed cheese, the texture and consistancy of cream cheese though I am not actually sure if that is the type of cheese used. When made properly the flavor of the cheese is barely noticed. - 11 Jul 2008 (Review from Allrecipes US | Canada)
I only had one zucchini so I used a small potato, a small onion, one bouillon cube, and about 1 1/2 oz of cream cheese. It was fantastic. I will be making this again. - 30 Aug 2010 (Review from Allrecipes US | Canada)
I would give this recipe 10 stars if I could! I used Philidelphia creme cheese and everyone raved about it, even people who usually won't eat zucchini. It was a hit at a dinner party and many compared it to soup from high end resturants. I agree with that assessment and will definitely make again. It is a creamy but not heavy soup with a nice, not over powering flavor. I served it with croutons sprinkled on top. No one even touched crackers with this one. - 10 Sep 2008 (Review from Allrecipes US | Canada)