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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Soup Recipe

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This recipe for Zucchini Soup is from Whoopin' Something Up with Gramma Pat and Friends, 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:  
1 ½ lb. zucchini (1 ½ medium) diced
1 onion diced
1 clove garlic minced
2 cans chicken broth (low salt/low fat)
2-3 cups of corn (cut off from corn on the cob leftovers)
2-3 cups diced carrots
Optional veggies:
diced potatoes, green pepper, broccoli, celery etc

1 can evaporated skim milk
salt and pepper to taste

Serve with grated cheese (dill cheese is great!)
Directions:
Directions:
Saute zucchini, onion and garlic in ¼ cup butter When vegies tender, place in blender till smooth.

Place all vegies in large pot with chicken broth and simmer 20-30 minutes until all tender.
ADD evaporated milk and heat through. When serving top with cheese if desired.
Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
I use my crock pot when I'm not in a hurry. May add 1/2 c instant mashed potatoes instead of diced potatoes for thicker texture. Blend all or part of the zucchini depending on texture you want.

 

 

 

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