Zucchini Potato Soup
Serves 4
Recipe unsuitable to freeze.
30g butter
1 medium onion, chopped
1 teaspoon dry mustard
3 medium zucchini, chopped
2 medium potatoes, chopped
500ml (2 cups) chicken stock
2 Tablespoons grated parmesan cheese
125ml (1/2 cup) sour cream
3 medium zucchini, extra
30g butter, extra
Melt butter in large saucepan, add onion and mustard, cook, stirring, until onion is soft (or microwave on HIGH for about 3 minutes). Add zucchini and potatoes, cook 5 minutes (or microwave on HIGH for about 3 minutes); stir occasionally.
Add stock, bring to boil, reduce heat, simmer 15 minutes or until vegetables are tender (or microwave on HIGH for about 7 minutes). Blend or process soup until smooth. Stir in cheese and sour cream, return to pan.
Cut extra zucchini into fine strips. Melt extra butter in frying pan, add zucchini, cook, stirring, for about 2 minutes or until just tender (or microwave on HIGH for about 1 minute). Add zucchini mixture to soup, reheat without boiling.
Serves 4.