Zucchini Cream Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 garlic cloves (crushed or chopped)
• 3 -4 zucchini (around 2 pounds)
• 2 leeks (if you like you can use and green parts , cut into slices)
• 8 cups stock (chicken or veggie)
• 7 -9 tablespoons butter
• 5 tablespoons sour cream
• bread or french baguette
• little bit salt and pepper
• italian pastina

Recipe

• 1 melt the butter in a skillet,
• 2 in a pot make stock; set aside.
• 3 add leek to the butter and simmer for about 4 minutes; add garlic and simmer on a slow fire under cover for about 10 minutes (do not let it burn), mix few times.
• 4 grate zucchini and add to the leek and garlic; cook for about 5 minutes.
• 5 add veggies to the stock. bring to boil and cover . lower the fire and simmer for about 15-20 minutes.
• 6 let it cool down and then blend in a blender but do not put all soup, little by little, blend the soup.
• 7 warm up again and for your own taste. you can add salt and fresh pepper.
• 8 on the end when soup is in a bowl add teaspoon of sour cream (if you like).
• 9 serve with bread and cook separately pastina if you desired.