Zucchini Cream Soup - cooking recipe

Ingredients

2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp flour
2 2/3 lbs zucchini, coarsely chopped
1 1/2 cups chicken stock
1/2 cup heavy cream
None None Fresh chervil or chives, for garnish

Preparation

Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the flour and zucchini and cook, stirring, for 2 mins.
Stir in the stock and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for about 15 mins, or until the zucchini is tender.
Blend or process the soup in batches until smooth.
Just before serving, return the soup to the pan. Add the cream and stir on medium heat until heated through.
Serve topped with chervil or chives, if desired.