Zucchini and Ginger Soup

This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.

  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • Salt
  • 1 tbsp minced fresh ginger
  • 2 lbs zucchini, sliced thib
  • 1 1/2 quarts chicken or veggie stock
  • Creme fraiche for garnish

Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.

Use an immersion blender and puree soup.

Serve chilled with a dollop is creme fraiche.

Serves 8.

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