Cream of Zucchini and carrot soup
I love summer and all that the harvest time brings. This is my recipe for a yummy way to use zucchini.
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1pour 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.
2strain the vegetables reserving the broth.
3Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
4Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
5Stir 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.