Ingredients:
- 2 tbsp olive oil
- 1 finely chopped sweet onion
- 6 zucchinis, peeled, chopped
- Salt and ground pepper
- 4 cups chicken stock/ canned broth
- ΒΌ cup cream
- 2 tbsp fresh oregano, finely chopped
Directions:
Heat some olive oil in a large plan under medium heat. Add up the onion, stir until they get soft. Follow up the zucchinis along with some pepper and salt. Cook them altogether until they reach the color of golden brown. This would take about 5 minutes.
Bring to a simmer the stock and oregano. Cover and wait until the veggies are tender that would last for about 15 minutes. After which, you can already take away the pot from the stove.
Using a blender, puree the soup in tiny portions until they are completely smooth. Pour it all back in the pot, add the cream and let it simmer for a couple of more time. Add some pepper and salt if you like.
This soup is served best immediately but can also be stored in the refrigerator and reheated.
Photo via flickr.com
Tags: Authentic Italian, Soups, Zucchini