Zucchini Soup
3 onions, chopped
½ cup butter
6 to 8 zucchini, chopped
4 cups chicken stock
1 teaspoon ground nutmeg
Salt and pepper, to taste
4 cups half and half
Mix together 2 cups water and chicken base. Set aside. Sauté onions in butter, until golden. Add chicken stock and zucchini. Cook until the zucchini is tender. Add half and half and cook until slightly thickened. Check seasoning and adjust flavors. Puree with a blender or an immersion blender. Serve hot.
Makes 6 to 8 servings
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