Zucchini Soup II

Ingredients

4 tablespoons butter, unsalted

¾ cup white onion, chopped

9 large garlic cloves, minced

4 medium zucchini, sliced

4 cups of chicken or vegetable stock (see our stock recipes)

½ teaspoon powdered ginger

Salt and freshly ground pepper to taste

1. On low heat, melt the butter in a Dutch oven. When it is melted, add the minced garlic and onions and sauté until the onion is soft.

2. When the onions are tender, add the zucchini and cook until soft. Add the stock and bring to a simmer. Simmer at a low heat for about 45 minutes.

3. After cooling for a bit, puree in a blender or a food processor until creamy and smooth.

4. Taste and season with ginger, salt and freshly ground pepper. Cool in refrigerator overnight for maximum flavour.

Serves approx 4