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Zucchini Cream Soup




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
4 medium zucchini, finely chopped
1 small onion, finely chopped
2 cans (14 ounces each) ready-to-use chicken broth
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
1/4 cup water
1 cup (1/2 pint) heavy cream


Recipe



1. In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally.

2. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes.

3. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined. Increase the heat of the soup burner to medium-high and slowly stir the cornstarch mixture into the soup; continue to stir until the soup thickens.

4. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.