Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 Servings

　　1/2 cup 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

　　Accompaniment: Parmesan Puffs

　　

Step 1

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.

　　

Step 2

In a blender purée 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.

　　

Step 3

Serve soup with Parmesan puffs.