Turkish Zucchini Soup
1 large zucchini, washed, cut in small cubes
1 small onion, chopped
1 tbsp extra virgin olive oil
1 cup water or chicken broth
2 tbs butter
2 tbsp flour, all purpose
1 cup milk
a pinch of nutmeg
In a medium pot, saute the onion with olive oil, salt and pepper for about 2-3 minutes. Then add the zucchini continue to saute for about 1 or 2 more minutes. Then, add the water or chicken broth. Cook until the zucchinis are tender. Use the immersion blender to puree. Put it aside.
Meanwhile melt the butter at low-medium heat in the same pot. Add the flour and nutmeg, stir. Slowly pour the milk in it while stirring constantly. Now add the blend zucchini, stir slowly. Cook for about 10 minutes at low heat. Stir occasionally.
Immediately pour into individual bowls. Sprinkle some dill and feta cheese over the tops and serve.