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Scallion Chive Soup
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In saucepan, cook zucchini, shallots, and garlic in oil over moderately low heat. Stir occasionally until shallots are tender (about 5 minutes). Add scallions and all but 2 tablespoons chives. Cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water. Simmer 2 minutes.
In a blender, puree mixture. Pour soup through a fine sieve into clean pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring until hot. Season to taste. Stir in remaining chives.
See also:
Cream of Cauliflower Soup
Cream of Mushroom Soup
Light Vegetable Soup
