Creamy Zucchini Soup

Serves 6-8

25g unsalted butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stick celery, chopped
1 large potato, peeled and sliced
6-8 small zucchinis, sliced
1.5 litres (6 cups) good chicken stock
salt and pepper
2 tablespoons pouring cream (or crème fraîche)

1. In a large heavy based pot, melt the butter and sauté to onion until soft and translucent. Add the carrot, celery, potato and zucchini, and continue to cook for several minutes, stirring with a wooden spoon.
2. Cover with the stock, bring to the boil, and simmer over a low heat for about 1 hour, until all the ingredients are soft. Force the vegetables through a sieve into a bowl with a wooden spoon. But don’t return any of the remaining fibre in the sieve to the pot. Or, blend in a jug blender until smooth.
3. Bring back to a simmer and season with salt and pepper, adding the cream before serving. Don’t allow it to boil once the cream has been added!

Woman’s Weekly – May 2008