Cream of Zucchini Soup
A zucchini recipe for Cream of Zucchini Soup.
Ingredients
- 3 tbsp. butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium-sized zucchini, chopped
- 4 tbsp. butter
- 4 tbsp. flour
- 4-6 c. milk
- 1 tbsp. fresh basil, chopped
- 1/2 teaspoon fresh tarragon, chopped
- 1/2 teaspoon fresh thyme, chopped
- Salt and pepper
Instructions
- 1
In a large saucepan, melt 3 tbsp. butter.
- 2
Add onion and garlic and cook until lightly browned.
- 3
Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes.
- 4
Add zucchini and cook until tender. Add a little water if necessary.
- 5
In a small saucepan, melt 4 tbsp. butter.
- 6
Whisk in the flour, 1 tbsp. at a time. Cook, stirring, for about 1 minute.
- 7
Slowly add 2 c. of the milk, stirring constantly. Bring mixture to a boil and then simmer to thicken (about 5 minutes). Stir frequently.
- 8
Stir thickened milk over vegetable mixture.
- 9
Slowly add milk until the desired consistency is reached.
- 10
Simmer for about 5 minutes.
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