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Creamy Zucchini Garlic Soup

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.