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Zucchini Soup




Source of Recipe


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Recipe Introduction


Served hot or cold is refreshing and easy. This is typical Porch Luncheon fare. Can be made the day before, chilled and the flavor is just right the next day....from the Ferguson Garden Club days....

1 cup finely chopped onion
now I use Vidalia’s
sauté in 2 Tab butter a few minutes
2 cups hot water and 2 chicken bouillon cubes are added
1/4 tsp celery salt
1/4 cup fresh minced parsley
a little fresh ground pepper
4 cups grated Zucchini
use small ones with the peel
simmer about 10 minutes
cool and swirl in a blender until smooth

If serving cold, grate some fresh nutmeg on top and add a dollop of yogurt or sour cream, croutons would be good if served warm. For a richer soup. Use 1 1/2 cups water and before blending add 1/2 cup cream or evaporated milk