Quick & Easy

Zucchini cream soup

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.



1.Melt butter in a large saucepan. Cook onion and garlic, stirring, until soft. Stir in the flour and zucchini; cook, stirring, for 2 minutes.
2.Stir in stock and water, bring to the boil. Simmer, uncovered, about 15 minutes, or until zucchini is tender.
3.Blend or process soup in batches until smooth.
4.Just before serving, return soup to pan. Add cream; stir over a medium heat until hot.
5.Serve topped with chervil or chives, if desired.

Related stories