Ingredients
The following ingredients have 4 Servings
- 30 gram (1 ounce) butter
- 1 brown onion (200g), chopped finely
- 2 clove garlic, crushed
- 2 tablespoon plain (all-purpose) flour
- 8 zucchini (1.2kg), chopped coarsely
- 1 1/2 cup (375ml) vegetable stock
- 1 cup (250ml) water
- 1/2 cup (125ml) pouring cream
- 1 tablespoon pouring cream, extra
- 1 tablespoon coarsely chopped fresh chives
Instruction
- Melt butter in a large saucepan over medium heat; cook onion and garlic, stirring, until onion softens. Add flour and zucchini; cook, stirring, 2 minutes.
- Stir in stock and the water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until zucchini is tender. Cool 10 minutes.
- Blend or process soup, in batches, until smooth.
- Just before serving, return soup to pan. Add cream; stir over medium heat until hot. Season to taste. To serve, drizzle with extra cream and sprinkle with chives.
