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1 medium onion, chopped
4 tbsp butter
Melt butter in heavy soup pot and sauté onion until pale golden.
2 lb zucchini, cubed
Add to pot and cook gently for about eight minutes, stirring often.
1 medium-sized potato, peeled and sliced
4-1/2 cups chicken stock
salt and pepper
Add to pot, stirring. Cover pot and simmer twenty-five minutes or until the potato is soft. Let cool slightly and pour into blender. Puree. Can be frozen at this point.
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