| Try out this easy-to-make recipe. It's great if you grow your own
Zucchini - pick them from the garden and within 30 minutes you have some splendid soup. |
1 medium onion, chopped 1 teaspoon dry mustard 3 medium zucchini, chopped 2 medium potatoes, chopped 2 cups of chicken stock 2 tablespoons grated parmesan cheese 1/2 cup sour cream 3 medium zucchini, extra 30g butter, extra |
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| Melt butter in large
saucepan, add onion and mustard, cook, stirring, until onion is
soft (or microwave on HIGH for about 3 minutes). Add Zucchini and
potatoes, cook 5 minutes (or microwave on HIGH for about
3 minutes); stir occasionally. Add the chicken stock , bring to boil, reduce heat, simmer 15 minutes or until vegetables are tender (or microwave on HIGH for about 7 minutes) . Blend or process soup until smooth. Stir in cheese and sour cream, return to pan. Cut extra Zucchini in to fine strips. Melt extra butter in frying pan, add zucchini, cook, stirring, for about 2 minutes or until just tender (or microwave on HIGH for about 1 minute). Add zucchini mixture to soup, reheat without boiling. Serves 4. |