Ingredients
Scale
- 3 Tbls butter (you can substitute coconut oil or ghee)
- 1 small onion – chopped
- 2 med/large zucchini – chopped (approx. 1 1/4 lbs.)
- 1 1/2 tsp salt
- 1/4 tsp ground white pepper
- 3 cups chicken stock
- 1 sprig fresh thyme
- 1 cup packed arugula
- 1 cup sour cream (24 hr cultured for GAPS)
- Extra sour cream for adding as a garnish
Instructions
- Melt the butter in a medium pot, over medium-high heat
- Add the onions and saute for about 3 minutes, stirring occasionally
- Add the garlic, zucchini, salt, and pepper, and saute until zucchini is tender
- Add the chicken stock and thyme and bring to a boil
- Reduce heat to a simmer, and let it simmer for 15 minutes (stir occasionally)
- Add the arugula and simmer for about 5 more minutes
- Remove from the stove and take out the thyme sprig
- Puree the soup with a hand held immersion blender (alternatively can be done in a blender in batches)
- Stir in the sour cream and check seasonings
- If you are serving hot, it is finished
- If chilling, let it cool then refrigerate for at least 4 – 6 hours