Zucchini

1	kg	Zucchini
1		Onion
1	clove	Garlic
2	Tbsp.	Butter
1	L	Vegetable Stock
200	g	Cream
		Vegetable Oil
		Salt
		Black Pepper (freshly ground)

1. Step

   Finely dice onion, coarsely cut zucchini into pieces and finely chop or press garlic clove.

2. Step

   Sauté the onion dices in heated butter for a few minutes, add the garlic, continue sautéing and finally add the zucchini and continue cooking for 5 minutes.

3. Step

   Fill up with vegetable stock and simmer with lid on for at least 15 minutes.

4. Step

   Use immersion blender to smoothly purée the soup and add water if it thickens too much. Stir in cream until smooth.