Zucchini Soup

Georgeous creamy soup.


1. Scrub zucchini well before cutting or shredding.
2. Heat butter in large saucepan. Add zucchini, potato and onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
3. Add chicken soup. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
4. Put mixture into blender or food processor, Puree until smooth.
5. Return to saucepan. Add herbs. Add milk and crem. Reheat.
6. Serve hot with a spoonful of sour cream on top of each serving.

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