Ingredients: 30 g (1 oz) butter 1 small onion 1 kg (2 lb)zucchini 1 tbsp chopped parsley 3 cups water 310 g can asparagus pieces 300 ml carton cream 2 vegetable stock cubes Directions:1. Saute peeled and chopped onion in butter until transparent, add unpeeled grated zucchini, stir constantly over medium heat for 5 mins, or until just tender. Place mixture into a blender with one cup water, parsley and drained asparagus. 2. Blend on medium speed for a few seconds. Place in a saucepan, add remaining 2 cups water, bring to boil, add stock cubes, season with salt and pepper, add cream (without re-heating). |