Zucchini Soup

Zucchini Soup

• 4-6 small zucchini, cubed
• 1 large onion, sliced
• 1/2 cup dry white wine
• 3 cloves of garlic
• 4 cups of chicken stock
• 3-5 medium size red potatoes, cubed 
• salt + pepper

Add the onion to a large stockpot on medium heat.  Saute, stirring regularly until the onion begins to caramelize (about 20 min).  Add salt + pepper and garlic and continue to cook for 3 minutes.  Add the white wine, stirring to pick up any burnt bits of onion and cook for 3 minutes.  Add zucchini, potatoes and chicken stock and bring to a boil.  Reduce heat to simmer and cover, cooking until potatoes are soft (about 15-20 min).  Using a hand blender, blend soup until smooth.