It is probably foolish to admit how excited I was after I made this soup. What an awesome, different way to use up those zucchini that overwhelm during summer! (Simple pleasures for simple people!) This is so. SO. good. Seen originally, here.
You will need:
- 1 tablespoon oil
- 1 onion, coarsely chopped
- 1 garlic clove, crushed
- 4 large zucchini, chopped
- 2 large potatoes, peeled, chopped
- 4 c. chicken stock
- 3/4 cup milk
- salt and cracked black pepper
Cook chopped onion, garlic clove, zucchini and potatoes in a tablespoon oil for about 5 minutes, making sure vegetables don't brown.
Add 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.