Scallion Chive Soup

INGREDIENTS

• 1/2cup coarsely shredded zucchini
• 1/3 cup chopped shallots (about 2)
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2 teaspoons unsalted butter
• 1 cup chopped scallions (about 1 bunch)
• 1/2 cup chopped fresh chives 2 cups chicken broth
• 1/2 cup water

PREPARATION

Accompaniment: Parmesan puffs

In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water and simmer 2 minutes.

In a blender puree mixture (use caution when blending hot liquids). Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring until hot and season with salt and pepper. Stir in remaining 2 tablespoons chives.

Serve soup with Parmesan puffs.

SERVINGS 2 (3 CUPS)