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Zucchini chervil soup

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Serves 8 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

Soup is my favorite convenience food, you can make it ahead, freeze it and take it out when you need it. And since the invention of the handmixer and me having purchased one it has become even more easy to cook. Basically everything goes. This one came up when I [lactoses intolerancy] had a friend [gluten allergy] over for dinner.

Ingredients You'll Need

- 1 onion, chopped
- 2 medium sized zucchinis, diced
- 2 tablespoons vegetable oil
- 50 grams of rice
- 1,5 liter of vegetable stock
- 1 lemon
- 50 grams fresh parsley, finely chopped
- 50 grams fresh chervil, finely chopped
- salt
- pepper


1 Heat the oil and fry the onion with zucchini for about 5 minutes

2 Add 1 liter of the stock, rice and bring to the boil, boil for 20 minutes

3 Wash the lemon and grate about 1 teaspoon from the peel

4 Squeeze the lemon

5 Blitz the soup

6 Add lemonjuice, grated lemonpeel and three quart of the parsley and the chervil

7 Add the remaining 500 ml. of the stock and let it simmer softly for another 5 minutes

8 Put in the remaining parsley and chervil

9 Add salt and pepper to taste

Instead of vegetable stock and lemon, you can also use fish stock and lime and put in some filleted cod after having blitzed the soup

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