Ingredients:

• 150 ml – veloute
• 50 ml – Zucchini puree
• 3 sprig – Rosemary
• 8 slices – zucchini, grated
• 20ml – Cream

Method:

1. Saute garlic, onion and zucchini grated with rosemary.
2. Add veloute and zucchini puree. Heat and serve.
3. Garnish with cream and rosemary

Recipe courtesy of Suresh Thampy