ZUCCHINI SOUP

INGREDIENTS

1 large diced green zucchini (about 2 cups)

1 small potato, peeled and diced

1 French shallot, minced

1 small clove garlic, minced

15 ml (1 tbsp.) Olive oil

500 ml (2 cups) chicken broth

Plain yogurt (optional)

snipped fresh chives (optional)

Salt and pepper

PREPARATION

In a small saucepan, soften zucchini, potatoes, shallots and garlic in oil. Salt and pepper. Add broth. Bring to boil. Cover and simmer about 15 minutes or until potatoes are tender.

In a blender, puree until smooth. Adjust seasoning. yogurt garnish kind, drizzle with olive oil and sprinkle with fresh chives if desired.

NOTE

To make this velvety soup meal, add it a nice slice of toasted country bread and, more protein, when placing the blender, you can add a boiled egg in the soup.