Cold Zucchini Soup Recipe

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Cold Zucchini Soup

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Ingredients

2 lb
zucchini
3 c
chicken broth
1 tsp
marjoram, dried
2 Tbsp
butter
2 Tbsp
all purpose flour
2 c
milk
1 c
heavy cream
parsley, chopped
pinch
salt
pinch
pepper

Directions Step-By-Step

1
Trim, wash and slice zucchini.
2
Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
3
Puree through a food mill or in a blender.
4
Melt the butter or margarine and add flour to make a creamery mixture; cook, stirring 2 or 3 minutes, and remove from the heat then cool slightly.
5
Heat milk until it comes to a boil.
6
Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
7
Salt and pepper.
8
Add to pureed zucchini and chill thoroughly.
9
Stir cream into chilled soup before serving, then garnish with parsley.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy