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cold zucchini soup

Ingredients For cold zucchini soup

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

How To Make cold zucchini soup

  • 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.

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