Cream of Zucchini Soup tasty Recipe

Cream of Zucchini Soup

• 3 tbsp. butter

• 1 medium onion, finely chopped 

• 2 cloves garlic, minced 

• 2 medium-sized zucchini, chopped 

• 4 tbsp. butter 

• 4 tbsp. flour 

• 4-6 c. milk 

• 1 tbsp. fresh basil, chopped 

• 1/2 teaspoon fresh tarragon, chopped 

• 1/2 teaspoon fresh thyme, chopped 

• Salt and pepper

In a large saucepan, melt 3 tbsp. butter.  Add onion and garlic and cook until lightly browned.  Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes.  Add zucchini and cook until tender.  Add a little water if necessary.  In a small saucepan, melt 4 tbsp. butter.  Whisk in the flour, 1 tbsp. at a time.  Cook, stirring, for about 1 minute.  Slowly add 2 c. of the milk, stirring constantly.  Bring mixture to a boil and then simmer to thicken (about 5 minutes).  Stir frequently.  Pour thickened milk over vegetable mixture. Slowly add milk until the desired consistency is reached.  Simmer for about 5 minutes.