Winter weather and hot soup are the perfect combination.
Zucchini Soup with Pasta
4 tablespoons olive oil
2 onions, minced
1 1/2 quarts chicken stock ( I used 2 quarts of vegetable stock)
2 pounds zucchini
1 cup small soup pasta
A little lemon juice
2 tablespoons chervil ( I used parsley )
Salt and pepper
Sour cream, drizzled on top ( I left this out)
1) Fry onions until soft but not colored.
2) Add the stock to the pan and bring mixture to a boil.
3) Grate zucchini and stir into boiling stock with the pasta. Lower the heat, cover the pan, and simmer for 15 minutes until pasta is tender.
4) Season to taste with lemon, salt and pepper and chervil.