Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 Servings
Ingredients
1/2 cup coarsely shredded zucchini
1/3 cup chopped shallots (about 2)
1 garlic clove, minced
1 teaspoon olive oil
2 teaspoons unsalted butter
1 cup chopped scallions (about 1 bunch)
1/2 cup chopped fresh chives
2 cups chicken broth
1/2 cup water
Accompaniment: Parmesan Puffs
Preparation
Step 1
In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water and simmer 2 minutes.
Step 2
In a blender purée mixture (use caution when blending hot liquids). Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring, until hot and season with salt and pepper. Stir in remaining 2 tablespoons chives.
Step 3
Serve soup with Parmesan puffs.
