Cold Zucchini Soup
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
zucchini
|
|
| 3 | cups |
chicken broth
|
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
zucchini
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 5 | ml |
marjoram
dried |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Trim, wash and slice zucchini.
Put in saucepan with broth and marjoram.
Cook until tender (about 20 minutes).
Purée through a food mill or in a blender.
Melt the butter or margarine and add flour to make a creamy mixture.
Cook, stirring 2 or 3 minutes, and remove from the heat.
Cool slightly.
Heat milk until it comes to a boil.
Add the milk to the cooled butter mixture.
Return to heat and cook, stirring for 15 minutes or until flour taste is gone.
Salt and pepper.
Add to puréed zucchini and chill thoroughly.
Stir cream into chilled soup before serving.
Garnish with parsley.
