Instructions: Put the sliced zucchini, garlic, thyme, salt, and pepper in a saucepan and just cover with water or stock. Bring to a boil, lower heat, and simmer until the zucchini is just tender - about 10 minutes.

Puree in a blender, solids first, then pop in the cheese wedges and process until they are melted into the soup.

Pour into bowls, top each with a sprinkle of minced parsley, and serve immediately.

Serve hot to 4 people as light, creamy, and flavorful first course. It is also quite wonderful served cold.

Comments: This marvelous and practically instant soup is compliments of Mme. Marie-Josie Diacre, my professor of French at the Touraine Institute in France this summer of 99. She was a wonderful teacher - and clearly is an excellent cook for her husband, 3 sons, and 5 grandchildren. Her original recipe is reproduced below. I believe it is a general favorite in French home cooking, as my dear friend Danielle Moreau independently recommended it to me, but cooked with chicken stock instead of water.

SOUPE A LA COURGETTE par Mme. Diacre
Courgettes coupees en rondelles. Sel. Poivre. Ail. Thym. Faire cuire avec un feu deau (juste a la hauteur des courgettes). Apres cuisson ajouter 2 Vache qui-rit et mixer.

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