Creamy Zucchini Soup

 

1 Tab. Butter or Olive Oil

2 Garlic Cloves, roughly chopped

1 Onion, roughly chopped

2 lbs Zucchini, roughly chopped

3 cups Chicken or Vegetable Broth

1 cup Water

3/4 cup Half & Half or Cream

1 cup Milk

Parmesan, optional for garnish

 

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.   Source: Recipe Tin Eats