Lemon Zucchini Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 large onion, sliced
1 garlic clove, peeled and mashed to a paste with salt
4 to 5 medium zucchini (about 2 1/2 lb.), cut into 1/4-inch slices
1 1/2 to 2 c. chicken stock
grated peel of 1 lemon
juice of 2 lemons
salt and pepper to taste

Preparation

In heavy saucepan or Dutch oven, melt the butter over medium heat.
Add onion and garlic and cook until soft, but not browned, 6 minutes.
Add the zucchini slices, cover and cook until soft, about 10 to 15 minutes.
Stir to keep from browning.