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Zucchini Cream Soup: |
2 tablespoons olive oil
4 medium zucchini, finely chopped
1 small onion, finely chopped
2 cans (14 ounces each) ready to use chicken broth
2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
1/4 cup water
1 cup (1/2 pint) heavy cream
In a large soup pot, heat the oil over medium low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately. |
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