Zucchini soup

I suppose zucchini are flooding in in many households these days, they are certainly flooding into my kitchen, and this recipe turned out very nice:

2 onions, chopped
2 potatoes, diced
3 medium-large zucchini roughly diced
1 medium zucchini, finely diced
2-3 cloves of garlic, chopped
2 teaspoons of fresh, chopped rosemary
3-4 spoons of finely chopped chives
1 lemon (juice)
salt, pepper, a pinch of chili
4 - 5 cups of chicken stock
oil, a piece of butter (or a bit of fresh cream)

Lightly fry the onions and garlic until transparent, add rosemary, potatoes, stock and simmer for 10 minutes. Add the three roughly chopped zucchini and simmer for 20 more minutes, add the lemon juice.
Blend smooth. Season to taste, and melt in the butter or cream.

Boil the remaining zucchini dice for just a moment (30 seconds, a minute no more) in salt water. Ladle the soup in bowls and scatter with zucchini dices and chives. Serve with croutons and white wine.

 

Sounds good, I'll try it out. Thanks for the recipe.