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Categories:
butter groundnut oil onion clove garlic jalapenos zucchini flour chicken broth cilantro Creme Fraiche corn tortillas oil avocado lime wedges
Viewed: 96 - Published at: 6 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon groundnut oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1-2 fresh green chillies e.g. jalapenos
- 3 zucchini, about 1 lb, unpeeled, diced
- 1 tablespoon flour
- 6 cups chicken broth
- 1 bunch cilantro, leaves only, chopped
- 6 tablespoons creme fraiche or lightly soured cream
- 4 corn tortillas, 1-day old, cut in strips
- groundnut oil for frying tortilla strips
- 1 avocado, peeled and cubed
- lime wedges, for serving
Method
- Heat the butter and oil in a large pan and cook the onion, garlic and chillies without allowing them to turn colour
- Add diced zucchini and cook for about 5 minutes, stirring
- Stir in flour and cook a few minutes more
- Add broth and salt and pepper to taste, bring to a boil, stirring from time to time
- Stir in cilantro leaves, reduce heat and simmer the soup for 10-15 minutes or until zucchini are tender
- Blend soup till smooth (a stick blender works well) and check the seasoning, adjusting if necessary
- Add creme fraiche or soured cream and blend again till smooth
- Heat a little oil in a frying pan, fry the tortilla strips till crispy and golden and drain them on paper towels
- Allow soup to cool and refrigerate till serving time
- Reheat the soup to just under boiling point, garnish with tortilla strips and avocado cubes and serve lime wedges on the side for squeezing onto the soup
