Zucchini Cream Soup

Ingredients

Directions

1. 1

   Cut 1½ lbs. of zucchini in half crosswise then cut lengthwise into 1/4-inch slices.

2. 2

   Place a medium non-stick saucepan over medium heat for 1 minute. Add 1 Tbsp. oil and heat for another minute.

3. 3

   Add the slices of zucchini in a single layer. Cook for 2 minutes on each side or until lightly browned on both sides. Place on paper towels to absorb excess oil. Repeat with remaining sliced zucchini.

4. 4

   Place medium saucepan over medium heat for 1 minute. Add 1 tablespoon butter. When melted, add onion and sauté for 3 minutes. Add garlic and cook for another minute, stirring constantly.

5. 5

   Place chicken broth, zucchini, onion and garlic in the blender and blend to a creamy consistency.

6. 6

   Wipe saucepan used for onions with paper towel, and place over medium heat. Add remaining butter. Add mixture, and bring to a simmer, whisking periodically. Whisk in V&V Supremo® Crema Supremo® Brand Mexican Sour Cream and bring to a boil. Season with salt and black pepper to taste.

7. 7

   In a small bowl, whisk together the cornstarch with 1 Tbsp. of water until smooth. Stir cornstarch into soup. Bring to a boil, and cook for 3 minutes stirring.

8. 8

   Reduce heat to low. Add V&V Supremo® Shredded Chihuahua® Brand Cheese, and simmer for 2 more minutes or until cheese melts. Remove from heat.

9. 9

   Julienne remaining zucchini. Place non-stick pan over medium heat for 2 minutes. Add remaining oil. Add zucchini, and cook until just tender. Season with salt and black pepper.

10. 10

    Ladle the soup into 6 bowls and add julienned zucchini.