Zucchini Soup

Zucchini Soup

2 T. olive oil

1/2 medium onion, diced

1 garlic clove, diced

1/2 stick celery, minced

one medium potato, cut into small chunks

3 medium zucchini

4 cups chicken broth (or vegetable broth)

a large handful of fresh Italian parsley

salt, pepper to taste

1/4 cup heavy cream, optional

chives or croutons to sprinkle on top

Saute the onion, garlic and celery in the olive oil until softened. Add the potato chunks, the zucchini and the rest of the ingredients except the parsley and cream. Bring to a boil and lower to a simmer. Cook for 15-20 minutes or until potatoes are cooked through. Put everything in the blender and puree. (Be careful to cover the lid with a dishtowel or it may splatter.) Add the parsley and whir for a few more seconds. Add heavy cream if desired. Sprinkle chives or croutons on top (or both) .