Zucchini cream soup

Ingredients

• 750 ml Chicken stock, low sodium
• 180 ml Heavy cream
• 3 pcs Zucchinis, washed, trimmed and chopped
• 2 pcs Potatoes, peelded and diced
• 1 pcs Onion, peeled and chopped
• 1 tbsp Olive oil
• 1/4 tbsp Rosemary, dried, crushed
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
2. Add zucchinis, onion, potatoes, and rosemary. Cook, stirring for 5 minutes.
3. Add stock and bring to a simmer; continue simmering for 20 minutes or until potatoes are tender.
4. Remove the soup from heat and purée using an immersion blender.
5. Stir in heavy cream, season with salt and pepper then warm through over medium heat.
6. Serve it garnished with some parsley or croutons if you wish.