Cream of Zucchini

I have an interesting story with this recipe, the original recipe did not say to cool soup down before blending, I have done it this way many times. However, this one time, my blender malfunction and as I locked it into place, it exploded into my face and gave me a few second degree burns. Therefore, my advice to everyone is to one, cool the soup down before blending, and two, make sure the blender is unplugged until you are ready to turn it on. Anyways, here is the much anticipated recipe.

4 zucchinis

6 cups of chicken broth

3 Tbsp butter

3 Tbsp flour

1 medium onionView Blog

1 pinch of thyme

1 bay leaf

1 Tbsp of parsley

¼ cup of milk or cream

pinch of pepper

Step 1: Bring broth to boil, keep hot.

Step 2:Melt butter; add onion. Cover and cook for 4-5 minutes

Step 3: Add thinly sliced zucchinis to onions, pepper, thyme, parsley and bayleaf. Cover and cook at medium heat for 15 minutes.

Step 4: Remove cover and add flour. Mix well.

Step 5: Pour broth over zucchini mixture and cook without its cover for 15 minutes at medium heat. Mix often.

Step 6: Remove from heat and cool down.

Step 7: Blend well. Add milk and mix well.