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.