Creamy Zucchini Garlic Soup

Name: Creamy Zucchini Garlic Soup
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

AuthorJulie

Yields1 Serving

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

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.

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.)

Serves 4-6.

Categorysoup, vegetarian