Zucchini Cream Soup

10 Steps to complete

• 1
  Cut 1½ lbs. of zucchini in half crosswise then cut lengthwise into ¼" slices.
• 2
  Place a medium non-stick saucepan over medium heat for 1 minute. Add 1 Tbsp. oil and heat for another minute.
• 3
  Add the slices of zucchini in a single layer. Cook for 2 minutes on each side or until they get light brown on both sides. Place on paper towels to absorb excess oil. Repeat with remaining sliced zucchini.
• 4
  Place medium saucepan over medium heat for 1 minute. Add 1 tablespoon of butter. When melted, add onion and sauté for 3 minutes. Add garlic and cook for another minute, stirring constantly.
• 5
  Place chicken broth, zucchini, onion and garlic in the blender and blend to a creamy consistency.
• 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 sour cream, and bring to boil. Season with salt and black pepper to taste.
• 7
  In a small bowl, whisk together the cornstarch with1 Tbsp. of water until smooth. Stir cornstarch into soup. Bring to a boil, and cook for 3 minutes stirring.
• 8
  Reduce heat to low. Add cheese, and simmer for 2 more minutes or until cheese melts. Remove from heat.
• 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
  Ladle the soup in 6 bowls and add julienned zucchini.