I just finished day 6 of the week one detox -- mostly fruits vegetables and a surprising amount of yogurt. This pale green soup was my dinner recipe.
I coarsely chopped up 4 zucchini and one onion, added a pinch each of thyme and oregano (my additions) and covered everything with about 4 cups of chicken broth (my variation also) and brought the pot to a boil. I allowed the vegetables to simmer covered for about 20 minutes until very tender. I them combined the cooked vegetables with their liquid and 4 ounces of herbed goat cheese in the blender and pureed. Done.
The original recipe called for Boursin cheese. Aside from the fact that Boursin harkens back to days of giant shoulder pads, melba toast and episodes of Dynasty better off forgotten, our store doesn't carry it. I glanced at the Alouette (maybe today's version of the spreadable cheese) and finally decided that fresh goat cheese (about the same fat and calories) was a better substitute and shuttled away from the brand/name processed food section of the store. The goat cheese gave a subtle summer tang and the kind of creamy mouth feel usually reserved for recipes loaded with cream and butter. It's a genius idea I'm going to try with other soups and sauces. This soup, although maybe didn't inspire the same enthusiasm James exudes for pizza or his favorite spaghetti with clam sauce, along with a side of vegetable rice and toast my detox recipe passed muster with the big man. Might even make a return appearance for company.