Zucchini Potato Soup

• 30gm Butter
• 1 medium onion, chopped
• 1 teaspoon dry mustard
• 3 medium zucchini, chopped
• 2 medium potatoes, chopped
• 2 small chicken stock cubes, crumbled
• 2 cups water
• 2 tablespoons grated parmesan cheese
• 1/2 cup sour cream
• 3 medium zucchini, extra
• 30gm butter, extra

1. Melt butter in a large saucepan
2. Add onion, and mustard, cook, stirring until onion is soft
3. Add zucchini and potatoes, cook 5 minutes stirring occasionally
4. Add stock cubes and water, bring to the boil, reduce heat and simmer for 15 minutes or until vegetables are tender
5. Blend the soup until smooth
6. Stir in cheese and sour cream, then return to the pot
7. Cut extra zucchini into fine strips
8. Melt the extra butter in a frying pan
9. Add zucchini strips to melted butter, cook until just tender approximately 2 minutes
10. Add zucchini mixture to the soup, reheat until boiling