Zucchini Soup

Cut zucchini and carrots into rounds, mince garlic, add all into a large stock pot with the chicken stock and bring to a boil. Use just enough stock to barely cover vegetables.

Cook until carrots are soft (zucchini will automatically be soft enough when the carrots are done). Add sour cream or whipping cream and puree with immersion blender or pour into traditional blender and puree.

Bring back to just a boil and remove from heat and serve.

The soup should be pretty creamy and thick, however, if too much stock was used, you can add a tablespoon or so of corn starch to some cold water and then add to the soup to thicken it up.