Creamy Garlic Zucchini Soup
3 tbsp Lactantia Butter 45 ml
1 cup chopped onions 250 ml
3 garlic cloves, minced 3
4 cups chopped zucchini, green or yellow 1 L
2 ½ cups vegetable stock 625 ml
1 cup Beatrice Half and Half 250 ml
salt and pepper Active Time: 30 minutes
1. In a large saucepan melt butter over
medium-high heat. Add onions and cook for 3 minutes,
until softened. Add garlic and zucchini and cook for
5 minutes, stirring often.
2. Add stock and bring to a boil. Cover and simmer 15-20
3. With a hand held blender or in batches in a food
processor, blend until smooth.
4. Return to saucepan. Over low heat stir in cream and
adjust seasoning as required. Reheat slowly, do not
allow to boil.