Zucchini and Ginger Soup


This is from my favorite cookbook author, Patricia Wells. its simple and can be enjoyed hot or cold.

2 TBSP olive oil
6 green onions, sliced thin
1 TBSP ginger, minced
2 lb zucchini, cut into small pieces
1 quart chicken stock

In a large stock pot, heat oil over medium heat, add onions and sweat for 5 minutes, be sure not to brown. Add ginger and cook 1 minute. Add stock and zuks, bring to a boil, then simmer 10 minutes. Cool slightly and purée in a blender.

Top with a dollop of creme Fraiche and fresh chives.

Serves 4.


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