Cream of Zucchini Soup

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Cream of Zucchini Soup

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Ingredients:

3 tbsp. butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium-sized zucchini, chopped
4 tbsp. butter
4 tbsp. flour
4-6 c. milk
1 tbsp. fresh basil, chopped
1/2 teaspoon fresh tarragon, chopped
1/2 teaspoon fresh thyme, chopped
Salt and pepper

Cooking Instruction:

In a large saucepan, melt 3 tbsp. butter. 
Add onion and garlic and cook until lightly browned. 
Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes. 
Add zucchini and cook until tender. 
Add a little water if necessary. 
In a small saucepan, melt 4 tbsp. butter. 
Whisk in the flour, 1 tbsp. at a time. 
Cook, stirring, for about 1 minute.
Slowly add 2 c. of the milk, stirring constantly. 
Bring mixture to a boil and then simmer to thicken (about 5 minutes). 
Stir frequently. 
Pour thickened milk over vegetable mixture.
Slowly add milk until the desired consistency is reached. 
Simmer for about 5 minutes.

by Rachel Paxton
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