February 11, 2010

Zucchini Soup

Preparation time:15 minutes
Total cooking time:30 minutes
Serves 4

1 tbsp(1oz)butter
1 onion,chopped
4 zucchini,sliced
1 tbsp all-purpose flour
2 cups(500ml)chicken or vegetable stock
2 cups(500ml) milk
1 tsp fresh thyme,chopped
1/3 cup(80ml)cream
1/4 cup(47g)finely grated Parmesan cheese

1.Melt the butter in a pan and cook the onions,covered over a low heat.Cook until soft not brown.Add zucchini and cook for about 5-8 minutes.
2.Add the flour to the pan and stir for a minute over low heat.Gradually add the stock and milk,stirring after each addition.Then add thyme and bring it to a boil.
3.Reduce the heat.Cool,then puree until smooth.Reheat gently and add cream and cheese.Stir until the cheese has melted,but don not boil.Season to taste with salt and pepper.

STORAGE TIME:Refrigerate for a day without cream and cheese.Add them while reheating.
VARIATION:For extra spice,add chopped green chili while cooking onion.

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