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Tuesday, August 19, 2014

ZUCCHINI CREAM SOUP (WOMEN'S WEEKLY)







ZUCCHINI CREAM SOUP

30 G butter
1 large onion chopped
2 cloves garlic
8 large zucchini, chopped
2 tablespoons flour
1and 1/2 cups chicken stock
1 cup water
1/2 cup cream

1.  Melt butter in a large saucepan, cook onion and
garlic, stirring until onion softens.  Add flour, stir.
2.  Stir in chicken stock and the water.  Bring to a boil,
simmer for 10 minutes until zucchini is tender.
3.  Add cream, serve with garnish.

Ref.  Fast Vegies.  Women's Weekly.

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