"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 The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Tschida
Added: Monday, October 19, 2009


3 cups sliced zucchini (4 small or 1 pound)
½ cup water
1 tablespoon instant minced onion
1 teaspoon Season-All
½ teaspoon Parsley Flakes
2 teaspoons chicken stock base
2 tablespoons butter
2 tablespoons flour
¼ teaspoon Bon Appetit

1 cup Milk
½ cup sour light cream
commercial sour cream

Combine zucchini, water, onion, Season-All, parsley flakes and 1 teaspoon of the chicken stock base. Cook until the zucchini is tender and only a small amount of water is left. Mash or puree in blender.

In sauce pan melt butter; add flour, the remaining chicken stock base, pepper, MSG and Bon Appetit. Blend well. Add milk and cream; simmer, stirring until thickened. Stir in the zucchini, mixing well. If soup is thicker than you like, add additional milk. Serve topped with a spoon of sour cream garnished with paprika. Makes 4 cups.

I usually use chopped onions and fresh parsley. As long as you follow the basic ingredients you can improvise and still get a very delicious soup. This is one of my father’s favorites.




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