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Categories:Viewed: 10 - Published at: 5 years ago
Ingredients
- 2 tbsp butter
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp flour
- 2 2/3 lbs zucchini, coarsely chopped
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- None None Fresh chervil or chives, for garnish
Method
- Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the flour and zucchini and cook, stirring, for 2 mins.
- Stir in the stock and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for about 15 mins, or until the zucchini is tender.
- Blend or process the soup in batches until smooth.
- Just before serving, return the soup to the pan. Add the cream and stir on medium heat until heated through.
- Serve topped with chervil or chives, if desired.
