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6 cups chopped zucchini, unpeeled 1.5 L
salt
1-1/2 tbsp olive oil 25 mL
1-1/2 tbsp butter 25 mL
1 large onion, finely chopped 1
1 clove garlic, crushed 1
5 cups vegetable or chicken stock 1.25 mL
1 tbsp lemon juice 15 mL
1 tbsp chopped chives 15 mL
1/2 tsp basil 3 mL
1/2 tsp oregano 3 mL
salt and pepper, to taste
1/2 cup whipping cream (or light cream) 125 mL
chopped chives, to garnish
Sprinkle zucchini with salt. To draw out liquid, place zucchini in large sieve over bowl, for about 1 hour.
In large saucepan, heat oil and butter. Stir in onion and garlic. Cook about 5 minutes or until onions are soft.
Add zucchini; cook stirrring frequently, for 5 minutes.
Blend in vegetable or chicken stock; simmer uncovered for about 15 minutes.
Remove from heat. Season with lemon juice, chives, basil and oregano. Purée mixture in blender. Add salt and pepper to taste.
Return to saucepan; stir in cream. Heat thoroughly but do not boil.
Serve hot, garnished with chopped chives.
salt
1-1/2 tbsp olive oil 25 mL
1-1/2 tbsp butter 25 mL
1 large onion, finely chopped 1
1 clove garlic, crushed 1
5 cups vegetable or chicken stock 1.25 mL
1 tbsp lemon juice 15 mL
1 tbsp chopped chives 15 mL
1/2 tsp basil 3 mL
1/2 tsp oregano 3 mL
salt and pepper, to taste
1/2 cup whipping cream (or light cream) 125 mL
chopped chives, to garnish
Sprinkle zucchini with salt. To draw out liquid, place zucchini in large sieve over bowl, for about 1 hour.
In large saucepan, heat oil and butter. Stir in onion and garlic. Cook about 5 minutes or until onions are soft.
Add zucchini; cook stirrring frequently, for 5 minutes.
Blend in vegetable or chicken stock; simmer uncovered for about 15 minutes.
Remove from heat. Season with lemon juice, chives, basil and oregano. Purée mixture in blender. Add salt and pepper to taste.
Return to saucepan; stir in cream. Heat thoroughly but do not boil.
Serve hot, garnished with chopped chives.
