Yellow Zucchini Soup
I’ve made this “glowing,” delicate tasting soup for years. It would be a lovely first course or served as a main course with some bread or biscuits and cheeses
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Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Serving bowl
Ingredients
- 4 Tbsp. unsalted butter
- 1 medium onion, finely chopped
- 1 ½ lbs. yellow zucchini, sliced into rounds
- 1 cup finely chopped carrots
- 2 ½ cups chicken stock (see below) + more for thinning if needed
- 1 tsp. salt, or to taste
- White pepper to taste
- Dry white wine or lemon juice
- 1 cup creamo/half & half (I use homogenized milk)
- (Opt.) 1/3 cup whipped cream, lightly whipped
- Fresh basil leaves, cut into fine shreds
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