Name: Zucchini cream soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 30 gram butter; 1 large (200g) brown onion, chopped finely; 2 clove garlic, crushed; 2 tablespoon plain flour; 8 large (1.2kg) zucchini, chopped coarsely; 375 millilitre carton chicken stock; 1 cup (250ml) water; 1/2 cup (125ml) cream; fresh chervil or chives, for garnish

Zucchini cream soup

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

Ingredients

30 gram butter

1 large (200g) brown onion, chopped finely

2 clove garlic, crushed

2 tablespoon plain flour

8 large (1.2kg) zucchini, chopped coarsely

375 millilitre carton chicken stock

1 cup (250ml) water

1/2 cup (125ml) cream

fresh chervil or chives, for garnish

Method

1.Melt butter in a large saucepan. Cook onion and garlic, stirring, until soft. Stir in the flour and zucchini; cook, stirring, for 2 minutes.

2.Stir in stock and water, bring to the boil. Simmer, uncovered, about 15 minutes, or until zucchini is tender.

3.Blend or process soup in batches until smooth.

4.Just before serving, return soup to pan. Add cream; stir over a medium heat until hot.

5.Serve topped with chervil or chives, if desired.

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Ingredients

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