Herbed Zucchini Soup

Tip: Zucchini Soup

Ingredients:

• 1 lb. zucchini, thickly sliced
• 1 med. onion, chopped
• 1 can chicken broth (14oz.)
• 1 tsp. curry powder

Directions:

Cook zucchini and onion in chicken broth in medium saucepan until tender. Puree' in blender container. Combine with curry powder in saucepan. Cook just until heated through. 4 servings.

By Robin from Washington, IA

Recipe: Zucchini Soup

Ingredients:

• 2 cups sliced zucchini
• 2 cups water
• 3 chicken bouillon cubes
• 1 cup milk

Directions:

Combined water and bouillon cubes in a saucepan. Add sliced zucchini to saucepan mixture. Heat until the zucchini is tender. Pour mixture into blender and puree. Return pureed mixture to pan and add milk. Heat to serving temperature. Serves 4.

By Sandy from Graettinger, IA

Recipe: Zucchini Soup

Ingredients

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

Directions

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

Recipe: Zucchini Soup

This is a very different recipe I've tried and thought it was good. Zucchini is a great green vegetable for someone on a high fiber diet.

Ingredients:

• 1 medium onion, chopped
• 1 tablespoon butter or margarine
• 4 to 6 medium zucchini, sliced
• 1 large potato, peeled and diced
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 1/4 tsp. basil
• 1/4 tsp. salt
• 1/8 tsp.pepper
• 6 cups chicken broth
• 1 cup skim milk

Directions:

In a large fry pan saute onion in hot butter. Add zucchini, potato, herbs, salt and pepper. After mixture is hot, cook 3 minutes; stir occasionally. Add broth; simmer for 15 minutes. Puree in blender. Return mixture to saucepan. Add milk; heat slightly. Serve hot or cold.

Source: A friend Judy

By Raymonde Gauthier from Norh Bay, Ontario

Recipe: Zucchini Soup

Ingredients

• 1 1/2 lb. zucchini
• 1/2 cup sliced shallots or green onions
• 3 Tbsp. butter
• 6 cups chicken broth
• 1 1/2 tsp. vinegar
• 3/4 tsp. dried dill weed or tarragon
• 4 Tbsp. quick cooking farina or Cream of Wheat
• 1/2 cup sour cream

Directions

Wash zucchini; cut off tips of both ends; then cut into 1/2 inch chunks. Cook sliced shallots or onions slowly in butter about 5 minutes until tender, but not brown. Add zucchini, chicken broth, vinegar and dill weed. Bring to a boil. Stir in farina or Cream of Wheat. Simmer partially covered for 20-25 minutes. puree in blender and return soup to pan. Thin with more liquid if necessary. Season carefully with salt and pepper. Beat in sour cream just before serving.

By Robin from Washington, IA

Recipe: Zucchini Soup

Ingredients

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

Directions

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