Zucchini And Potato Soup Recipe
Ingredients
4 tablespoons butter
1 medium onion, chopped
1 garlic clove, chopped
2 medium potatoes, peeled and diced
1 tablespoon chopped fresh marjoram
2-3 cups chicken stock
2 pounds zucchini, diced
1 1/2-2 cups cream
Salt and fresh pepper to taste
Directions
Melt butter in saucepan.
Add onion and garlic and cook 3-4 minutes.
Add potatoes, marjoram, and enough chicken stock to cover potatoes.
Cover, bring to a boil, reduce to a simmer, and cook 5-10 minutes, or until potatoes are soft.
Add zucchini and cook 10 minutes more.
When zucchini is added to soup, add water, if necessary, to cover.
Add cream, salt, and pepper.
Puree and serve hot or cold.
Thin, if necessary, with cream.
Add onion and garlic and cook 3-4 minutes.
Add potatoes, marjoram, and enough chicken stock to cover potatoes.
Cover, bring to a boil, reduce to a simmer, and cook 5-10 minutes, or until potatoes are soft.
Add zucchini and cook 10 minutes more.
When zucchini is added to soup, add water, if necessary, to cover.
Add cream, salt, and pepper.
Puree and serve hot or cold.
Thin, if necessary, with cream.
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