"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cream of Zucchini Soup Recipe

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This recipe for Cream of Zucchini Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Parsons
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 T. vegetable oil
1/2 c. minced onion
1/2 c. chopped celery
1/2 tsp salt and pepper to taste
1/2 tsp dried rosemary
4 T. flour
3 c. chicken broth
2 c. cream (I use evaporated milk)
2 medium zucchini cooked (about 2 c.)

Directions:
Directions:
Saute onions and celery in oil till tender. Add salt and pepper. Remove from heat and add flour. Stir. Slowly add chicken broth, blending well. Add zucchini. Bring to a boil. Cool. Blend in a blender until smooth. Add cream and warm through.

Personal Notes:
Personal Notes:
This was served at a BYU Religious Education Social. Bob was able to get the recipe through one of the secretaries. Don't omit the rosemary. This gives it a very unique flavor.

 

 

 

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