Ingredients
-
4 Zucchini
-
2 Tbsp Olive Oilor butter
-
4 Shallotsor 1 large onion
-
2 Garlic Cloves
-
1/2 cup Chicken StockFor vegetarian, use vegetable stock
-
1/2 cup Creamor whole milk (don't use the American half and half - there are other additives that make it gummy!)
-
1/2 tsp Salt
-
1/4 tsp Black Pepper
-
1/8 tsp Nutmeg
-
1 small bunch Fresh Parsley
Directions
Steps
|
1
Done
|
Peel and dice the shallots (onions are fine too - they give it a bolder flavor). Peel and mince the garlic. |
|
2
Done
|
Heat a pan with the olive oil on medium-high heat. Add the minced garlic and the chopped shallot or onion. let cook for 2-3 minutes. Note: you can also skip the olive oil and add all the ingredients (except the cream) with just the chicken stock and let it cook for 10-15 minutes. Another tip: for more richness, you can replace the olive oil with 2 Tbsp of butter. |
|
3
Done
|
In the meantime, peel and dice the zucchini into small cubes, or circles - whichever you prefer. Add them to the pan. |
|
4
Done
|
Add the chicken stock, salt, pepper and nutmeg. Let simmer for 10-12 minutes. |
|
5
Done
|
Chop up the fresh parsley. Add to the pan. Add the cream. Season again with salt and pepper if needed. Let simmer another 5 minutes, then serve. |
