This is really a basic zucchini soup. The difference is the addition of 2-minute noodles, which it says to put in before you blend. I think it would be much nicer if you add the noodles after blending – what do you think?
Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.
- 30g butter
- 2 teaspoons oil
- 4 chopped onions, chopped
- 6 medium zucchinis, sliced
- 2 medium potatoes, peeled and chopped
- Salt & Pepper
- ½ teaspoon dried tarragon
- 4 cups chicken stock
Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.