Zucchini Soup

Prepare a roux with 3 tablespoons of butter and flour

To do this, melt the butter and add the flour at once, stirring well

Next, pour in the chicken broth, leaving about 1/4 cup of reserve, and set aside

Wash the zucchinis in cold water and dry them

Remove the leaves from the stems and, placing some on top of each other and pressing firmly, cut them into fine strips

Cook in boiling water for about 4 minutes

Drain and pat dry

Heat in 3 tablespoons of butter for about 15 minutes

Add the broth prepared earlier

Cook until the zucchinis are tender enough to break apart in the water

Pulse the mixture through a processor until it reaches the consistency of puree

Dilute the puree with the remaining broth and return to heat for a few minutes

Remove from heat

Beat the eggs well with heavy cream and add to zucchini soup

Next, the 6 tablespoons of butter, mixing intensely

Heat over low heat, not allowing it to boil, and serve.