Some weeks ago, I made creamy zucchini soup to go along with roast chicken. The 2 elder ones didn't like it on it's own but when eaten with toast, it was alright for them. Despite using only 2 zucchinis instead of the recommended 4pcs, DD1 commented it was still too thick . I may add more stock next time to dilute the soup.Ingredients
1 tablespoon oil
1 onion, coarsely chopped
1 garlic clove, crushed
2 large zucchini, chopped
2 large potatoes, peeled, chopped
1L chicken stock
3/4 cup cream
salt and cracked black pepper
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 coarsely chopped onion, 1 crushed garlic clove, 4 large chopped zucchini and 2 large peeled, chopped potatoes. Cook for 5 minutes, making sure vegetables don't brown.
- Add 1L chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
- Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper. Serve warm.