Simply Zucchini Soup
Simply Zucchini Soup
8 small zucchini (about 8 inches each), unpared and cut into 1 inch pieces
1 large onion, chopped
1/2 c. butter
2 10 3/4 oz. cans chicken broth
1 1/4 c. evaporated milk
1/8 tsp. cayenne pepper
Freshly grated nutmeg to taste
Salt to taste
In medium size stockpot cook zucchini and onion in butter until transparent (no liquid). Puree zucchini and onions in a blender or food processor until smooth. Return to pan and add chicken broth, evaporated milk and pepper. Heat thoroughly; adjust seasonings.
Sprinkle freshly grated Parmesan cheese on top of each serving.
8 small zucchini (about 8 inches each), unpared and cut into 1 inch pieces
1 large onion, chopped
1/2 c. butter
2 10 3/4 oz. cans chicken broth
1 1/4 c. evaporated milk
1/8 tsp. cayenne pepper
Freshly grated nutmeg to taste
Salt to taste
In medium size stockpot cook zucchini and onion in butter until transparent (no liquid). Puree zucchini and onions in a blender or food processor until smooth. Return to pan and add chicken broth, evaporated milk and pepper. Heat thoroughly; adjust seasonings.
Sprinkle freshly grated Parmesan cheese on top of each serving.
posted by Jami at 3:04 PM
2 Comments:
This sounds similar to a soup recipe your Mom and I learned to make in our Long Beach ward Relief Society! Sounds good. I just planted zucchini so I'll need more zucchini recipes!
I tried this last night and it was amazing! We enjoyed it with a crusty piece of bread to dip in it.
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