I'm sick, so I decided to make an old summertime (well, anytime) standby: zucchini soup. It wasn't such a smart move because I was already sweating before cooking, and afterwards had to get yet another cold shower. But it was totally worth it. This soup is rich (but not too much so), and has a buttery savoriness with tender pieces of chicken and piles of shredded zucchini. We just can't get enough of it and I'm already looking forward to leftovers at lunch tomorrow. This makes enough for a couple days (for two) - and I swear, it's even better the next day.
- 3 chicken breasts, cut into cubes or strips
- 2 pounds zucchini (about 6 of those suckers), shredded
- 2 small - medium onions, diced
- 3 cloves garlic, crushed
- 2 tablespoons flour
- 3 cups chicken stock (1 carton)
- 1/2 pint light cream
- salt and pepper / olive oil
Add onions to soften. Then add zucchini, and garlic.
Cook mixture for about 10 minutes, or until zucchini breaks down and softens and releases juice.
Next add the flour and cook for 1 minute. Add the stock and let the soup come to a boil, and then let simmer for a couple minutes. Add cream and simmer for 2 minutes. Salt and pepper to taste. Serve with crusty bread or crackers. Makes up to six servings.