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Soup: Zucchini Soup II




Source of Recipe


Molly Sadler


List of Ingredients




3 pounds zucchini
2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon white pepper
1 10 3/4 ounce cans chicken broth
1/2 cup water
1 1/2 cup half-and-half
Salt and pepper to taste
Chopped chives


Recipe



Cut ends off zucchini and slice into 1" pieces. Place in a 6-quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth and water. Bring to a boil.

Cover and cook over moderate heat until tender, about 10 minutes. Place 1/2 of zucchini slices and broth at a time in a blender or food processor and blend until smooth. Place in a clean 2 quart saucepan.

Stir in half-and-half. Season to taste with salt and white pepper. Stir over moderate heat until heated through.

May be refrigerated overnight or frozen. To serve, reheat slowly; do not boil. Garnish with a sprinkling of chives.

Serves 8