A smooth, creamy soup made by simmering zucchini and potatoes, then blending them until silky. It is an easy way to serve vegetables to children who prefer not to see chunks.
Sauté the onion in butter until lightly golden. Add the zucchini and potato, then pour in the vegetable stock and simmer until the vegetables are tender.
Blend the vegetables with their cooking liquid until smooth.
Return the soup to the pot, add the milk, season with salt and simmer for a few more minutes.
Important: If the soup is still hot when blending, leave the lid slightly ajar and cover it with a towel to reduce steam pressure. Contains milk and dairy. The soup can be kept in the refrigerator for two days; add a little water or milk when reheating if needed.
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