Cream of Courgette Soup

Ingredients

• 2 medium courgettes (zucchini), chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh herbs for garnish (such as chives, parsley, or dill)

Preparation

1. Prepare the Vegetables:
   • Wash and chop the courgettes into small pieces.
   • Chop the onion and mince the garlic.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and garlic to the pot and sauté until they are soft and translucent, about 5 minutes.
   • Add the chopped courgettes to the pot and continue to sauté for another 5 minutes, stirring occasionally.
3. Cook the Soup
   • Pour the vegetable broth into the pot with the sautéed vegetables.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the courgettes are very tender.
4. Blend the Soup
   • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
5. Add Cream and Season
   • Stir in the heavy cream and season the soup with salt and pepper to taste.
   • Heat the soup gently over low heat until warmed through, but do not let it boil.
6. Serve
   • Ladle the soup into bowls and garnish with fresh herbs of your choice.