"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream of Zucchini Soup Recipe

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This recipe for Cream of Zucchini Soup, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (The Pleasures of Your Food Processor by Norene Gilletz)

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, quartered
1/4 cup butter
4 sprigs parsley
1 carrot, peeled and trimmed
3 or 4 medium zucchini
3 tbsp flour
6 cups chicken broth
1/2 tsp dried tarragon
1 cup homogenized or 2% milk
salt and white pepper, to taste

Directions:
Directions:
Steel Knife blade: Process onion with 2 or 3 quick on/off pulses, until coarsely chopped. Melt butter in 3 quart saucepan. Add onion and sauté on medium heat for 5 minutes. Place parsley and 1 1/2" chunks of carrot in processor bowl. Process until minced. Add to saucepan.

Slicer blade: Cut off ends of zucchini, but do not peel. Cut to fit feed tube. Slice, using medium pressure. Add to saucepan. Stir and cook for 1 minute. Sprinkle with flour.

Add remaining ingredients except milk; partially cover and simmer for 30 minutes. Purée in pot using immersion blender or strain vegetables from their liquid and put back in processor using steel knife blade and purée. Once puréed vegetables are poured back into saucepan, stir to combine. The texture will be better if you use the immersion blender. Add milk, adjust seasonings if necessary and bring to serving temperature. Do not allow soup to boil!

This can be made without the processor. Just chop vegetables by hand as you are going to purée them in the end anyway. Freezes well.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Excellent! Serves 6.

 

 

 

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