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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Garden Soup Recipe

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This recipe for Zucchini Garden Soup is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium zucchini chopped
2 medium tomatoes chopped
2 Tbs. minced parsley
1 medium onion
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
¼ tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1-14 oz. can tomatoes with juice
1-12 oz. can evaporated milk
10 oz. package frozen corn
¼ cup grated fresh parmesan cheese
2 cups shredded cheddar cheese
1 Tbs. sugar (opt.)
Directions:
Directions:
Over medium heat, sauté basil, zucchini, parsley, and onion in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice and mix well. Bring to a boil and cook for 2 minutes. Add tomatoes, milk, corn, and bring to a boil. Reduce heat, cover and simmer for 5 minutes until corn is tender. Add cheese just before serving. (Okay to simmer for 1 hour). Serves 8-10.

 

 

 

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