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Zucchini Soup |
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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
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
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