cold zucchini soup
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Ingredients For cold zucchini soup
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2 lbzucchini
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pinchsalt
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parsley, chopped
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1 cheavy cream
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2 cmilk
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2 Tbspall purpose flour
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2 Tbspbutter
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1 tspmarjoram, dried
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3 cchicken broth
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pinchpepper
How To Make cold zucchini soup
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1Trim, wash and slice zucchini.
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2Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
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3Puree through a food mill or in a blender.
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4Melt 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.
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5Heat milk until it comes to a boil.
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6Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
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7Salt and pepper.
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8Add to pureed zucchini and chill thoroughly.
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9Stir cream into chilled soup before serving, then garnish with parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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