Zucchini Cream Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Mr. Food
| Ingredients: | |
| 2 tablespoons | olive oil |
| 4 medium | zucchini, finely chopped |
| 1 small | onion, finely chopped |
| 2 cans (14 ounces each) | chicken broth |
| 2 teaspoons | dried oregano |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 3 tablespoons | cornstarch |
| 1/4 cup | water |
| 1 cup (1/2 pint) | heavy cream |
1. In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.
2. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.
3. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens.
4. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.
PREPARATION TIP: If you want a totally smooth zucchini soup, after Step 2, process the soup in a food processor or blender, then pour it back into the pot and continue with Step 3.
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