Zucchini Cream Soup

• 4 garlic cloves (crushed or chopped)
• 3 -4 zucchini (around 2 pounds)
• 2 leeks (if you like you can use white and green parts , cut into slices)
• 8 cups stock (chicken or veggie)
• 7 -9 tablespoons butter
• 5 tablespoons sour cream
• bread or French baguette
• little bit salt and pepper
• Italian pastina

1. Melt the butter in a skillet,
2. In a pot make stock; set aside.
3. Add leek to the butter and simmer for about 4 minutes; add garlic and simmer on a slow fire under cover for about 10 minutes (do not let it burn), mix few times.
4. Grate zucchini and add to the leek and garlic; cook for about 5 minutes.
5. Add veggies to the stock.
6. Bring to boil and cover .
7. Lower the fire and simmer for about 15-20 minutes.
8. Let it cool down and then blend in a blender but do not put all soup, little by little, blend the soup.
9. Warm up again and for your own taste.
10. You can add salt and fresh pepper.
11. On the end when soup is in a bowl add teaspoon of sour cream (if you like).
12. Serve with bread and cook separately Pastina if you desired.

garlic, leeks, stock, butter, sour cream, bread, salt, italian pastina

Taken from www.food.com/recipe/zucchini-cream-soup-289188 (may not work)