Zucchini Soup (Cream of) III

Ingredients

4 medium zucchini, sliced

2 cups water

2 tablespoons cilantro or parsley, chopped

2 tablespoons butter, unsalted

2 tablespoons onion, chopped finely

1 tablespoon all purpose flour

1 (13-ounce) can of evaporated milk or whole milk or half and half

1 cup chicken stock (see our Chicken Stock recipe)

1. Put sliced zucchini into a Dutch oven and add the water and a pinch of salt. Bring to a boil. Cover and cook until softened, 20 minutes.

2. Cool. When cooled, puree the zucchini, 1 cup of the liquid, 2 tbsp cilantro or parsley in a blender or food processor.

3. Heat butter in a Dutch oven. Add the onion and cook until translucent. Stir in flour and cook a little longer. Add the pureed zucchini mixture, the milk and chicken stock. Blend. Season with salt and pepper if needed. Over medium heat, bring soup to a boil, stirring constantly.

Serve cold topped with chopped cilantro or parsley.

Serves approx 4