Nate's Zucchini and Cream Soup - serves 8-10

    I recommend using small or medium sized zucchini because they will be quite tender. This is a great way to transform what some consider to be a "bland" vegetable, into a rich and silky soup.

 

2 tbsp. olive oil

1/2 cup diced onion

1/2 cup diced celery

1 garlic clove, chopped

1/4 cup white flour

1/4 cup dry white wine

3 lbs. young zucchini, sliced thin

4-6 cups chicken stock

2 cups heavy cream

1 tsp. dill

1 tbsp. white wine vinegar

salt and pepper TT

 

    Using a large soup pot, sauté the onion, celery and garlic over medium heat. When they begin to soften and sweat, stir in the white flour until thoroughly mixed. Add the zucchini pieces. Pour the dry white wine and cream into the pot, along with enough chicken stock to cover the vegetables. Let the pot simmer until the zucchini is very tender, about 10-20 minutes. Next add the dill and white wine vinegar.

    Puree the soup in small batches using a blender. Find another large pot to pour the finished soup into. Adjust the seasoning with salt and pepper. Use additional chicken stock if the soup is too thick. Enjoy.