Cream of Zucchini Soup
3 tbsp. butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium-sized zucchini, chopped
4 tbsp. butter
4 tbsp. flour
4-6 c. milk
1 tbsp. fresh basil, chopped
1/2 teaspoon fresh tarragon, chopped
1/2 teaspoon fresh thyme, chopped
Salt and pepper
In a large saucepan, melt 3 tbsp. butter. Add onion and garlic and cook until lightly browned. Add herbs, pepper, and salt and cook, stirring, for 2 to 3 minutes. Add zucchini and cook until tender. Add a little water if necessary. In a small saucepan, melt 4 tbsp. butter. Whisk in the flour, 1 tbsp. at a time. Cook, stirring, for about 1 minute. Slowly add 2 c. of the milk, stirring constantly. Bring mixture to a boil and then simmer to thicken (about 5 minutes). Stir frequently. Pour thickened milk over vegetable mixture.
Slowly add milk until the desired consistency is reached. Simmer for about 5 minutes.