15 ml butter 1 tbsp
1 onion, chopped
30 ml all-purpose flour 2 tbsp
750 ml chicken broth, heated 3 cup
3 medium zucchini, sliced
salt & pepper to taste
125 ml evaporated milk 1/2 cup
In a saucepan; melt butter. Add onion. Saute until onion is tender, about 8 minutes. Stir in flour and cook, stirring, for 2 minutes.
Remove pan from heat and stir in hot broth. Return to heat and bring to boil. Stir in zucchini, salt and pepper. Reduce heat, cover, and simmer until zucchini is completely tender, about 15 minutes.
Transfer soup to blender and puree. Return soup to saucepan and add milk. Cook until heated through. Do not let soup boil.
Serves 4