A creamy and warming vegetarian soup
No special equipment required.
Heat a sauté pan and add butter, melting over medium heat. Add onion and sauté until soft and beginning to brown. Using a slotted spoon, remove the onions and add the zucchini and sauté until soft. (If the vegetables are overcrowded in the pan, they will steam rather than sauté. If necessary, sauté them in batches to avoid this.)
Transfer to a saucepan and add two cups of broth. Add parsley and stir well to combine. Add Belcour Honey Mustard Pepper Sauce. Cook over medium heat for 30 minutes.
Add the brandy or wine and cook for three minutes. Cool slightly and blend in until smooth. Season with salt and pepper to taste. Serve with finely cut and chopped scallion or chives and/or grated cheese on top. Serve with garlic bread.
Author: Robert Lumsden