3 cups shredded zucchini
2 tablespoons Chopped Leeks
2 tablespoons Water
2 cups Milk
2 tablespoons Chopped Leeks
2 tablespoons Water
2 cups Milk
1/4 cup Butter
2 tablespoons All-Purpose Flour
Salt and Pepper to taste
Freshly Grated Nutmeg (optional, highly recommended)
Combine zucchini, onion and water in a large saucepan. Cook over medium-low heat, stirring occasionally. Melt butter in a medium sized saucepan over medium heat then whisk in the flour. Once mixture is bubbly, slowly pour in the milk and whisk until mixture is slightly thickened. Pour milk mixture into zucchini mixture and stir until thoroughly combined. Season with salt and pepper. Pour soup into bowls and top with freshly grated nutmeg. Serve with crusty French bread.
2 tablespoons All-Purpose Flour
Salt and Pepper to taste
Freshly Grated Nutmeg (optional, highly recommended)
Combine zucchini, onion and water in a large saucepan. Cook over medium-low heat, stirring occasionally. Melt butter in a medium sized saucepan over medium heat then whisk in the flour. Once mixture is bubbly, slowly pour in the milk and whisk until mixture is slightly thickened. Pour milk mixture into zucchini mixture and stir until thoroughly combined. Season with salt and pepper. Pour soup into bowls and top with freshly grated nutmeg. Serve with crusty French bread.
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