Zucchini Soup

Name: Zucchini Soup
Ingredients: 2 1/2 tbsp butter; 1 None Spanish onion, chopped finely; 2 cloves garlic, minced; 2 tbsp flour; 8 None zucchini, chopped coarsely; 1 2/3 cups vegetable stock; 1/2 cup heavy cream, plus 1 tbsp; 1 tbsp coarsely chopped fresh chives

8 ingredients

4 steps

Ingredients

2 1/2 tbsp butter
1 None Spanish onion, chopped finely
2 cloves garlic, minced
2 tbsp flour
8 None zucchini, chopped coarsely
1 2/3 cups vegetable stock
1/2 cup heavy cream, plus 1 tbsp
1 tbsp coarsely chopped fresh chives

Directions

1

Melt butter in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add flour and zucchini. Cook, stirring, for 2 mins.
2

Stir in stock and 1 cup water. Bring to a boil. Reduce heat and simmer for 15 mins, or until zucchini are tender. Let cool for 10 mins.
3

Blend or process soup until smooth.
4

Just before serving, return soup to pan. Add 1/2 cup cream and stir over medium heat until hot. Season to taste. To serve, drizzle with extra cream and sprinkle with chives.