Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Zucchini Soup




Source of Recipe


Maggie Viken






Recipe Introduction


As far back as I can remember my Mother, Grandmother and even my YaYa have made Zucchini Soup. This is my version of the family favorite.





List of Ingredients



• 2-3 small zucchini, peeled and cut into chunks
  
• 1 small onion, sliced
  
• butter
  
• 1 can Rotel tomatoes, or other Mexican style stewed tomatoes
  
• 1 can of milk
  
• 1 lb. grated medium cheddar cheese
  
• water
  
• sea salt and pepper
  






Instructions



1. Put zucchini to boil in a pot. While zucchini is boiling, slightly saute onions in a bit of butter. Process the tomatoes in a food processor and add to sauteed onions. Set aside until zucchini is tender.
   
2. When zucchini is tender add onion/tomato mixture to the zucchini and remove from heat. Stir in milk and when cooled a bit add grated cheese. Salt and pepper to taste.
   
   
3. If soup is too hot the cheese will completely melt away.