"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Zucchini Soup Recipe

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This recipe for Cream of Zucchini Soup, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Lotze
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. chopped green onions
2 tbsp. butter (divided)
1 lb. zucchini - sliced thin
1/2 c. celery - sliced thin
1 16 oz can chicken broth
1 tbsp dried dillweed - or 2 tbsp fresh
1 tbsp. flour (rounded)
1 c sour cream
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
In 2 qt. sauce pan, saute onion and celery in 1 tbsp butter for 10 minutes or until very tender. Add zucchini, broth and 1/2 of dillweed. Bring to boil, cover and simmer for 15 minutes, until veggies are soft. With potato masher, mash veggis, leaving some chunks. In smaller saucepan, melt remaining butter and stir in flour. Add to veggie mixture along with remaining dill and return to boil, sirring constantly. Simmer 1 minute. Stirr in sour cream, salt and pepper and heat to serving temperature, but do not boil. Serve with a dollop of sour cream on top.

Personal Notes:
Personal Notes:
More dill only makes this yummier!

 

 

 

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