Zucchini Soup

Ingredients

• 3 pounds zucchini, sliced
• 2 medium onions, chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and sliced
• 1/2 cup olive oil
• 1 cup light cream
• 6-7 cups water
• Salt & pepper to taste

Instructions

1. Fry the onions, celery and carrots in a large pot over a high flame until onions become translucent (5 minutes).
2. Add the zucchini and cook, stirring for 2 more minutes. Add the water so the vegetables are well covered and bring to a boil. Reduce the flame and cook for 40 minutes.
3. Remove from stove and allow to cool.
4. Puree the contents of the pot using a hand blender. You can blend the ingredients until they are entirely smooth, but I like to leave small pieces of vegetables so you can see the carrot in the soup.
5. Add salt and pepper, and return to the stove. Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.
6. Stir in the cream and continue cooking for a several minutes without letting the soup boil.
7. Serve hot.