2 cups of diced zucchini
2 cups of diced eggplant
2 potatoes, peeled and cut into cubes
1 large onion, cut into wedges
2 cups of homemade chicken broth (see recipe above)
3 tablespoons of olive oil
Seasoning:
4 sprigs of parsley
4 sprigs of cilantro
1 clove of garlic
1/4 cup of heavy cream
2 cups of diced zucchini
2 cups of diced eggplant
2 potatoes, peeled and cut into cubes
1 large onion, cut into wedges
2 cups of homemade chicken broth (see recipe above)
3 tablespoons of olive oil
Seasoning:
4 sprigs of parsley
4 sprigs of cilantro
1 clove of garlic
1/4 cup of heavy cream
In a pot, combine the zucchini, eggplant, potatoes, and onion
Add the broth and olive oil
Cover and simmer over low heat, stirring occasionally, for 45 minutes or until the vegetables are tender
Add more broth if needed
Meanwhile, chop the parsley, cilantro, and garlic
Place in a small bowl
Add the heavy cream and chopped herbs, mixing well
Blend the soup in a blender or food processor
Return to the pot
Add the seasoning
Heat slowly without letting it boil
Serve immediately
Serves 8.
