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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 cup coarsely shredded zucchini |
1/3 cup chopped shallots (about 2) |
1 garlic clove, minced |
1 teaspoon olive oil |
2 teaspoons unsalted butter |
1 cup chopped scallions (about 1 bunch) |
1/2 cup chopped fresh chives |
2 cups chicken broth |
1/2 cup water |
accompaniment: parmesan puffs |
Directions:
1. In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water and simmer 2 minutes.
2. In a blender purée mixture (use caution when blending hot liquids). Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring, until hot and season with salt and pepper. Stir in remaining 2 tablespoons chives.
3. Serve soup with Parmesan puffs.
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