How to make
Chop the onion and stew it briefly in olive oil.
Add the garlic cloves, dried vegetables, chopped dock (without the center and stem) and diced zucchini.
Pour the water, salt and boil everything covered for 25 minutes.
Remove the lid, add the butter, condensed milk, black pepper and white cheese.
Blend until smooth and season with more salt, if necessary. If desired, you can dilute with more water to the desired thickness.
Serve the Zucchini Cream Soup drizzled with a good olive oil.
Enjoy my Zucchini and Dock Cream Soup!
