Zucchini Soup
(serves 4)
1 1/2 lbs diced Zucchini (4 cups)
1/2 cup diced Onions
1/2 tsp Sugar
1/4 tsp Salt
1/4 tsp Oregano
2 sprigs Chervil (1/4 tsp dried)
1 cup Chicken Stock
Cook the ingredients until tender, strain and reserve liquid. Purée Vegetables in a blender.
1 Tbs Butter
1 Tbs Flour
1 1/2 cups Milk
1/2 cup Zucchini Stock
Melt Butter until bubbly & add Flour; cook & stir until blended. Add Milk slowly & stir until thickened. Gradually add reserved stock; cook & stir until smooth and slightly thickened. Add Purée & blend well.
Remove from heat and add: 1 cup Heavy Cream (or Half & Half) Season with Salt & White Pepper & Garnish