Cream of Zucchini Soup

The beauty of this soup is its inviting color, creamy texture and delicate taste, a perfect choice on a cold winter evening.

Ingredients:

2 Tablespoons unsalted butter.
1 medium onion roughly chopped.
2 medium sized zucchini, sliced with the peel on.
1/2-1 teaspoon dried oregano.
2-1/2 cups water.
1 cup milk.
Salt and freshly ground pepper to taste.
Fresh oregano or basil to garnish.

Method:

1. Heat the butter in a saucepan. Add the chopped onion and cook till soft stirring frequently.
2. Once the onion loses its raw smell, add the zucchini slices and saute for 3 to 4 minutes.
3. Add water and bring to boil. Add the dried oregano at this point.
4. Lower the heat and let simmer till the zucchini is cooked well. This should take about 15 minutes. Let it cool a little.
5. Now transfer the contents into a food processor and process till smooth.
6. Transfer the soup back into the saucepan. Add milk and place it on medium flame. Add salt to taste and freshly ground pepper. Bring to boil.
7. Switch off and garnish with fresh basil or oregano.
8. Serve piping hot with soup sticks.