Zucchini soup

Zucchini soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
15g butter
2 teaspoons oil
1 small onion, chopped
6 zucchini, thickly sliced
1 potato, peeled and sliced
freshly ground black pepper
1/2 teaspoon dried tarragon, (optional)
1 litre chicken stock
4 tablespoons cream, (optional)
salt

Method

  1. Heat butter and oil in a saucepan, add prepared vegetables and sprinkle with salt, pepper and tarragon, if using. Cover and cook over low heat for about 10 minutes, shaking pan occasionally and checking that vegetables do not colour. Add stock and simmer, covered, for 10 minutes or until vegetables are soft.
  2. Cool, and then push through a sieve or purée in a blender or food processor. Reheat the soup, adding more seasoning if necessary. For extra richness, 1 tablespoon cream may be added to each serving.
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