Thursday, 10 April 2014

Zucchini Soup


Ingredients:
  • 2 tablespoons olive oil
  • 3 - 4 medium zucchini, diced
  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 medium yukon gold potatoes, peeled and diced
  • 3 cups chicken broth
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons worchestershire sauce
  • 2 tablespoons sour cream
Instructions:
  1. Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft.
  2. Stir in potatoes and chicken broth. Cook until potatoes are fork tender.
  3. Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.
  4. Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.
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