Submitted By Jody Waters
Zucchini Soup
1 cup chopped onions
2 T. butter (she usually uses 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (she often substitutes with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled
In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.
2 T. butter (she usually uses 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (she often substitutes with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled
In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.
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