Scallion Chive Soup

1. 1

   In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes.

2. 2

   Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes.

3. 3

   Stir in broth and water and simmer 2 minutes.

4. 4

   In a blender puree mixture (use caution when blending hot liquids).

5. 5

   Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them.

6. 6

   Heat soup over moderate heat, stirring, until hot and season with salt and pepper.

7. 7

   Stir in remaining 2 tablespoons chives.

8. 8

   Serve soup with Parmesan puffs.

* Per serving · 4 servings · Values may vary.

No additional tips available.