Cold Zucchini Soup

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

How to Make Cold Zucchini Soup

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.

Printable Recipe Card

About Cold Zucchini Soup

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



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