Years ago, one of my friends' mum made stuffed zucchini and the most delicious white soup to go with it. I still don't know how she made it, but this one reminds me so much of it. Still doesn't taste the same though.
- 4 medium zucchini
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 tablespoons cornflour
- 5 cups of milk
- salt
- pepper
- 1/2 cup cream
1. Scrub zucchini and remove ends. Cook in boiling water until tender. Remove and chop thoroughly, reserving the cooking water. Saute the onion in butter until transparent.
2. Blend 1 cup of the reserved water with the cornflour until smooth, add to the onion. Bring the mixture to the boil, stirring. Add zucchini, milk, salt and pepper to taste. Simmer for 10 minutes.
3. Before serving, whisk in cream. Don't boil it or it will curdle!
- 3 tablespoons butter
- 1 onion, finely chopped
- 2 tablespoons cornflour
- 5 cups of milk
- salt
- pepper
- 1/2 cup cream
1. Scrub zucchini and remove ends. Cook in boiling water until tender. Remove and chop thoroughly, reserving the cooking water. Saute the onion in butter until transparent.
2. Blend 1 cup of the reserved water with the cornflour until smooth, add to the onion. Bring the mixture to the boil, stirring. Add zucchini, milk, salt and pepper to taste. Simmer for 10 minutes.
3. Before serving, whisk in cream. Don't boil it or it will curdle!
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