Sopa De Calabacin Y Guajolote (Zucchini And Turkey Soup) - cooking recipe

Ingredients

1 lb zucchini
1 onion
6 cups turkey stock
2 teaspoons cornflour
1 teaspoon salt
1/2 cup light cream

Preparation

Slice the zucchini and chop the onion.
Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.
Just before serving, stir in the cream until well blended.