Simple Zucchini Soup
|Olive oil||1 Tablespoon|
|Young zucchini||1 Pound, thinly sliced, sprinkle lightly with salt and leave for an hour or so|
|Lettuce head||1⁄2 , shredded|
|Green onions||6 Large, finely chopped|
|Chicken stock||3⁄4 Pint|
|Black pepper||To Taste|
|Chives||1 Bunch (100 gm), snipped|
Heat oil in heavy saucepan.
Stir in zucchini, lettuce and onions.
Stir thoroughly (add a little salt if needed after tasting) Place lid on saucepan and saute vegetables gently for approximately 20 minutes.
Add chicken stock and freshly ground pepper.
Replace lid and simmer for 15 more minutes, until zucchini is tender.
Whirl in blender.
Serve hot or cold, sprinkled with snipped chives.