1. Slice the zucchini and chop the onion. 2. Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain. 3. Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth. 4. In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes. 5. Just before serving, stir in the cream until well blended. ---------------------------------------------------------------------------
Nutrition
Ingredients
