Zucchini Soup With Croutons
|Butter||1 Ounce (30 Gram)|
|Onions||2 Large, chopped|
|Zucchini||1 1⁄2 Pound, chopped (750 Gram)|
|Canned consomme||822 Gram (Two 422 Gram Cans)|
|Dry sherry||2 Tablespoon|
|Cream||2⁄3 Cup (10.67 tbs)|
|Croutons||4 (To Garnish)|
Melt the butter in a pan, add the onions and cook gently for 5 minutes.
Stir in the zucchini and cook gently for 10 minutes.
Stir in the consomme and sherry and bring to the boil.
Add the bouquet garni and seasoning, cover and simmer for 30 minutes.
Remove the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and heat through.
Stir in the cream and serve, garnished with croutons.