Herbs de Provence Soup

Herbs de Provence Soup

3 tablespoons butter
3 tablespoons extra virgin olive oil
3 celery stalks, peeled and diced
1 medium onion, minced
1 tablespoon Herbs de Provence
1 1/2 to 2 pounds zucchini, cut into 1/2 inch pieces
3 cups chicken or vegetable stock, or canned low-sodium broth
Freshly ground pepper

Melt butter with olive oil in large heavy saucepan. Add celery, onion and Herbs de Provence. Cook over low heat, stirring occasionally, until onion is soft, about 20 minutes.

Increase heat to moderate and add zucchini and stock. Simmer until zucchini is soft, about 10 minutes. Cook slightly. Working in batches, puree the soup in a blender or food processor until smooth. Return soup to pan and reheat gently. Ladle soup into bowls and garnish with croutons.

 

 

 

 

Comments are closed.