Creamy Zucchini Garlic Soup

Creamy Zucchini Garlic Soup

AuthorJulie

a drizzle of olive or canola oil
a big dab of butter
1 small onion, chopped
3-4 big garlic cloves, sliced
1 large or 2 medium zucchini, about 1 1/2 pounds, chopped
4 cups (1 L) chicken stock
Salt and pepper

1

In a medium pot, heat the oil and butter over medium-high heat. When the foam subsides, add the onion and cook for a few minutes, until soft. Add the garlic and cook for another minute, then add the zucchini and cook for a few minutes, until it starts to soften.

2

Add the stock, bring to a simmer, reduce the heat and cook for about 20 minutes, until the zucchini is very soft. Puree with a hand-held immersion blender or in batches in a regular blender (careful if it's hot!) and season to taste with salt and pepper. (If you like, add a good glug of cream.)

3

Serves 4-6.

Category,

Ingredients

 a drizzle of olive or canola oil
 a big dab of butter
 1 small onion, chopped
 3-4 big garlic cloves, sliced
 1 large or 2 medium zucchini, about 1 1/2 pounds, chopped
 4 cups (1 L) chicken stock
 Salt and pepper

Directions

1

In a medium pot, heat the oil and butter over medium-high heat. When the foam subsides, add the onion and cook for a few minutes, until soft. Add the garlic and cook for another minute, then add the zucchini and cook for a few minutes, until it starts to soften.

2

Add the stock, bring to a simmer, reduce the heat and cook for about 20 minutes, until the zucchini is very soft. Puree with a hand-held immersion blender or in batches in a regular blender (careful if it's hot!) and season to taste with salt and pepper. (If you like, add a good glug of cream.)

3

Serves 4-6.

Creamy Zucchini Garlic Soup
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