Cream of Zucchini Soup

Instructions

1. 1

   In a small pot, soften the zucchini, potato, shallot and garlic in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for about 15 minutes or until the potato is tender.

2. 2

   In a blender, purée the soup until smooth. Adjust the seasoning. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives if desired.