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Cream of Zucchini

ID: 479 Soup

Ingredients:

2 cups boiling water
3 bouillon cubes (chicken)
2 cups sliced zucchini
1 cup milk, skim, evaporated or whole
onion or onion powder
seasoning salt

Instructions:
Combine water and bouillon cubes; and cook zucchini in this mixture until just tender. If zucchini very large, remove part of skin -- it's tough. Whirl in blender until all zucchini and liquid is mixed and smooth. Return to heat -- add milk, salt and pepper (to taste), onion, and seasoning salt. Heat, but do not boil. Add a glob of sour cream or yogurt (if desired), and top with a sprinkle of parsley when serving.

Comment: Excellent with garlic French bead and salad.

Submitted by:
Carol Bartlemay
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Cream of Zucchini
ID: 479 Soup


Ingredients:
2 cups boiling water 3 bouillon cubes (chicken) 2 cups sliced zucchini 1 cup milk, skim, evaporated or whole onion or onion powder seasoning salt

Instructions: Combine water and bouillon cubes; and cook zucchini in this mixture until just tender. If zucchini very large, remove part of skin -- it's tough. Whirl in blender until all zucchini and liquid is mixed and smooth. Return to heat -- add milk, salt and pepper (to taste), onion, and seasoning salt. Heat, but do not boil. Add a glob of sour cream or yogurt (if desired), and top with a sprinkle of parsley when serving. Comment: Excellent with garlic French bead and salad.

Submitted by: Carol Bartlemay USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.