Zucchini and Garlic Soup

Zucchini and Garlic Soup

2 Zucchini, small, cut into coins
1 Onion, small, diced
3 TBL Olive Oil or Butter
4-5 cups Broth (chicken or vegetable)
5.2 oz Boursin Gournay Cheese with Garlic and Fine Herbs
2 TBL Cornstarch

Saute the onion and zucchini until they are both limp. Add in the stock and cook for about 20 minutes. Add in the Boursin cheese and stir to break it up. At this point I use a stick blender to puree most of the soup. Just before serving mix the cornstarch with a small bit of water and add to the gently boiling soup. Stir 2-3 minutes, or until thickened. Serve with slices of good sourdough bread.