Zucchini Soup


  • 5-7 zucchini
  • 1 large white onion
  • 1 stick butter
  • 2 cups homemade chicken stock
  • 2-3 cups buttermilk
  • cilantro, to taste
  • Ad
  • salt


Dice onion and saute in butter. Add sliced zucchini and chicken stock; simmer all in kettle until tender. Cool slightly. Puree in blender, alternating between liquid from chicken stock in kettle and buttermilk. Add cilantro to taste. I use lots and either fresh of dried will work fine. Add more or less buttermilk according to the consistency you prefer. I like my soup with body. Add salt to taste. Serve warm or chilled.

By Robin from Washington, IA


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