Cream of Zucchini Soup
Cream of Zucchini Soup
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  • 1 large green zucchini, diced (about 2 cups/310 g)
  • 1 small potato, peeled and diced
  • 1 shallot, chopped
  • 1 small garlic clove, chopped
  • 1 tbsp (15 ml) olive oil
  • 2 cups (500 ml) chicken broth
  • Plain yogurt (optional)
  • Chopped fresh chives (optional)
  • Preparation
  • In a small pot, soften the zucchini, potato, shallot and garlic in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for about 15 minutes or until the potato is tender.
  • In a blender, purée the soup until smooth. Adjust the seasoning. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives if desired.
  • Description
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