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Ingredients
- 25g unsalted butter
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 stick celery, chopped
- 1 large potato, peeled and diced
- 6-8 small zucchinis, sliced
- 1.5 litres good chicken stock
- salt and pepper
- 2 tbsp pouring cream (or creme fraiche)
Method
In a large, heavy-based pot, melt the butter and saute the onion until soft and translucent. Add the carrot, celery, potato and zucchini and continue to cook for several minutes, stirring with a wooden spoon. Cover with the stock, bring to the boil and simmer over a low heat for about 1 hour, until all the ingredients are soft. This soup is better strained through a sieve than put through a food processor - it makes it smoother. Force the vegetables through with a wooden spoon but don't return any remaining fibre in the sieve to the pot. Bring back to a simmer and season with salt and pepper, adding the cream before serving. Don't allow it to boil once the cream has been added.
