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Creamy zucchini and rice soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 1/2 lbs | zucchini, sliced 1/2" thick |
| 1 | yellow onion diced |
| 1 tsp | garlic oil or regular olive oil |
| 1/2 cup | brown rice |
| 1/4 cup | cream |
| 1 quart | vegetable |
| chicken stock, alternative | |
| 1 tsp | salt |
Directions:
In a large heavy-bottomed pot, heat the oil over medium-heat. When hot, add the diced onion. Saute onion until translucent and slightly golden around edges, about 8 min. Add the zucchini and the stock and bring to a boil. Reduce heat and simmer for about 12 minutes, until zucchini is tender.
Carefully transfer zucchini, onion and stock to a blender and process until smooth. Re-pour back into the pot and add the rice and salt. Bring to a simmer and cover with the heat on low. Cook for about 45 min until rice is tender.
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