Zucchini Silky Soup

By Maverick19

Ingredients

• 1 Tbsp unsalted butter
• 2 Tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, thinly sliced
• Salt and pepper to taste
• 1 1/2 lbs zucchini, halved lengthwise and sliced 1/4 inch thick
• 2/3 cup vegetable stock or low sodium broth
• Raw zucchini, julienned for garnish

Preparation

Step 1

1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low hear, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and add 1 1/2 cups water and bring to a simmer; continue to cook the zucchini until very soft, about 10 more minutes.

2. Working in 2 batches, purée the soup in a blender until it is silky smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with the julienned zucchini