cream of zucchini and carrot soup

How To Make cream of zucchini and carrot soup

• 1

  pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
• 2

  strain the vegetables reserving the broth.
• 3

  Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
• 4

  Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
• 5

  Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.
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