Cream of Zucchini Soup


  • 1 onion, chopped
  • 1/4 cup margarine
  • 3 cups chicken broth
  • 6 medium zucchini, diced
  • a few celery leaves
  • sprig of chopped parsley
  • Ad
  • dash thyme
  • salt and pepper, to taste
  • 1 1/2 cups light cream
  • 1 cup water


Saute onion in margarine until soft and golden. Add broth, zucchini, and flavorings and simmer until zucchini is soft, about 10 minutes. Puree in blender. Return to pot with water and cream. Heat until piping hot, but do not boil. Serves 6.

By Robin from Washington, IA


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January 6, 2011 Flag


  • 1 lb. zucchini
  • 2 Tbsp. butter
  • 2 Tbsp. finely chopped shallots
  • 1 clove garlic, minced
  • 1 tsp. curry powder
  • 1/2 tsp. salt
  • 1/2 cup whipping cream
  • 1 3/4 cups chicken broth


Scrub squash and slice thinly. Heat butter and add squash, shallots and garlic. Cover tightly and simmer 10 minutes. Shake occasionally; do not let mixture brown. Spoon mixture into blender, add remaining ingredients and blend for 30 seconds. Serve hot with croutons or cold with chopped chives.

By Robin from Washington, IA

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