Cream Of Zucchini With Garlic Recipe
Ingredients
| Zucchini | 6 | |
| Salt | 2 Teaspoon | |
| Butter | 3 Tablespoon | |
| Onions | 2 , sliced | |
| Garlic | 2 Clove (5gm), finley sliced | |
| Chicken stock | 4 Cup (16 tbs) | |
| Tomato | 1 Large, cut into pieces | |
| Thyme | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cream | 1/2 Cup (16 tbs) |
Directions
– Slice zucchini finely and season with salt. Put in a sieve and let drain for thirty minutes.
– In a stove-top casserole, melt butter, then add onions, zucchini and garlic. Cover and cook over low heat for 10 minutes.
– Add chicken stock, tomato and seasonings. Run mixture through blender, then return to casserole. Add cream and heat for 5 minutes.
– In a stove-top casserole, melt butter, then add onions, zucchini and garlic. Cover and cook over low heat for 10 minutes.
– Add chicken stock, tomato and seasonings. Run mixture through blender, then return to casserole. Add cream and heat for 5 minutes.
Chef
