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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream of Zucchini Soup Recipe

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This recipe for Cream of Zucchini Soup is from The Ruth Tschida Family 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:  
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
paprika
Directions:
Directions:
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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