Zucchini Soup

Another soup of the creamy kind. I think I like those the best, and my girls have no problem eating them either. Even if they don't like some vegetable, you can sneak it into a soup like this.

This soup is delicate, creamy and very easy to make. And tasty, of course. I serve it with croutons (you can find how to make them in my recipe for cream of broccoli soup) or fried bread. Of course, the bread disappeared first.

zucchini soup

Ingredients:

• 1 medium zucchini
• 2 potatoes
• 1 small clove garlic
• optional: a little chives for garnish
• salt
• pepper
• 1 tsp butter
• 1.3 liters meat or vegetable broth (you may need more or less, depending on how thick you want the soup to be)

I cut the zucchini and potatoes into large cubes. There's no need to fuss here, because the soup gets blended in the end anyway. If you're short on time, cut them into small cubes. They'll cook faster. I chopped the garlic a little. In a pot I melted the butter and added the cut vegetables and the garlic. I sautéed them, stirring, and poured in the broth I had prepared earlier. When the vegetables were soft, I blended everything, stirred in cream and seasoned it. The soup should have a creamy consistency, but not too thick. It should be slightly runny. I served it drizzled with cream, with fried bread.

Enjoy!