Creamy Zucchini Soup with Fresh Chervil
From: Edena, Orleans, Ontario, Canada
Comments: If desired, omit French bread slices and sprinkle soup with buttered croutons.
Servings: 4
IngredientsPreparation
  • 28 ounces [794 g] zucchini
  • 3 onions
  • 3 tablespoons + 1 teaspoon [50 g] butter
  • 3 cups [750 mL] milk
  • 5 ounces [150 mL] heavy cream
  • Salt and pepper, to taste
  • 3 1/2 ounces [100 g] fresh chervil
  • 12 slices French bread
  • Freshly grated cheese [optional]
  • Peel and seed zucchini, cut meat into large cubes.
  • Chop onions.
  • Melt half of the butter into a casserole.
  • Melt, do not brown onions.
  • Mix in zucchini cubes; cook over low heat for approximately 1 hour, until tender.
  • Puree into a blender.
  • Stir in remaining butter, milk and cream, until creamy.
  • Salt and pepper.
  • Rinse then blanch chervil quickly into boiling water; add to soup.
  • Toast bread slices, to serve on-the-side.
  • Serve soup, sprinkled with grated cheese if desired.