Cawl Mamgu

Dice the onion and celery, slice the zucchini into thin half-moons, and thinly slice the green onions, keeping the white and green parts separate.

Melt the butter in a large soup pot over medium heat, then add the diced onion and the white parts of the green onions, cooking gently until softened and translucent.

Add the sliced celery to the pot and continue to sauté, stirring occasionally, until the celery has softened slightly.

Pour in the chicken broth and bring the soup to a gentle simmer over medium heat, stirring to combine all the vegetables.

Add the sliced zucchini to the simmering broth and cook until just tender but still holding its shape.

Season the broth generously with salt and pepper to taste, adjusting as needed to achieve a well-balanced, delicate flavour.

Ladle the cawl into warm bowls, garnish with the reserved green parts of the green onions, and finish each serving with a dollop of sour cream.