Today I finished work really early (I love my job sometimes), and managed to go to the supermarket and be home by 10 o'clock. This, of course, means I had plenty of time to make us a lovely lunch. I decided to make soup as the first course, pretending that autumn is here and that it's not 30 degrees outside (that's 86° for you Fahrenheit using folks). Oh well, at least it's an improvement on 36°C/97°F we had two days ago...
Anyway, I wanted to use some of that lovely zucchini while it's still around. It turns out the zucchini was a great idea as it gave the soup a wonderfully creamy consistency. Of course, you could make the soup without it (when it's out of season) and just slightly increase the quantities of other vegetables. I must admit that I was slightly surprised at how flavorful the soup was before I even added any meat. It was so naturally sweet, there was absolutely no need to use stock.
1/2 kg (1 lb) zucchini
1/2 kg (1 lb) chicken breast, diced
1 cup sour cream
juice of 1 lemon
1 stock cube
2 tbsp oil
Peel and roughly chop up the vegetables. Cook on hot oil until the onions turn slightly yellow. Add just enough water to cover the vegetables and cook until the carrots are soft. Puree the vegetables using a blender. An immersion blender is simpler, but if you don't have one, just chuck everything into a regular blender. Add around 2.5 l (10 cups) water, the stock cube, and the lemon juice. Bring to a boil and add the chicken. Cook for 20 minutes, add the sour cream and tweak the taste with salt and pepper. Serve sprinkled with fresh parsley.
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