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