Cream of Zucchini Soup
Serving Size / Yield
4 servings
Ingredients
- 2 Tbs. Butter
- 3 Medium Zucchinis, roughly chopped
- 1 Medium Onion, roughly chopped
- 2 Garlic Cloves
- 4 C. Vegetable Stock
- Sea Salt, to taste
- Ground Black Pepper, to taste
- 2 Tbs. Heavy Cream
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Directions
Melt the butter in a large saucepan over medium heat. Add the zucchini, onion, and garlic, and cook for 4-5 minutes. Stir in the vegetable stock and season to taste with salt and pepper. Bring vegetable mixture to a boil, then reduce heat to low. Cover and let simmer for 20 minutes until zucchini is tender. Remove mixture from heat. Pour into a blender along with the heavy cream, and purée until smooth.
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