Scallion Chive Soup

• 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

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.
2. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes.
3. Stir in broth and water and simmer 2 minutes.
4. In a blender puree mixture (use caution when blending hot liquids).
5. Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them.
6. Heat soup over moderate heat, stirring, until hot and season with salt and pepper.
7. Stir in remaining 2 tablespoons chives.
8. Serve soup with Parmesan puffs.

zucchini, shallots, garlic, olive oil, unsalted butter, scallions, fresh chives, chicken broth, water, accompaniment

Taken from www.epicurious.com/recipes/food/views/scallion-chive-soup-14023 (may not work)