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