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COURGETTE SOUP


INGREDIENTS:

For 5-6 people


METHOD:

  1. Wash zucchini well. Cut into thick slices.
  2. Take a large saucepan, heat the oil well.
  3. Sauté garlic until black and  remove from  oil.
  4. Put zucchini into the casserole and sauté until light brown.
  5. Stir in half the stock and let the mixture boil for 10 minutes.
  6. Blend in a food processor to form a green paste.
  7. Put it back in the pot and cook on low heat.
  8. Gradually add more of the chicken stock to make soup as thick as you want.
  9. Pour in the parmesan and cream and stir well.
  10. Just before serving add the butter and let it melt into the soup.
  11. Serve in warm  dishes and sprinkle a little parmesan on top.
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