Creamy Zucchini Soup
Source of Recipe
Sylvia's Family Soul Food Cookbook
Recipe Introduction
A rich and tasty soup. Something yummy to make with an abundance of summer zucchini.
List of Ingredients
3 c. diced zucchini (the recipe called for sliced, and that is how I made it, but think I would prefer eating it in the soup diced)
1 1/2 c. chicken broth
1/2 c. chopped onion
1/3 c. chopped green bell pepper
1 1/2 tsp lemon pepper seasoning (I didn't have this particular seasoning blend, so I added a bit of lemon zest)
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp poultry seasoning
1/4 tsp hot sauce
1/4 tsp ground black pepper
2 tb. butter
2 tb. ap flour
1 1/2 c. half and half (you could slim the recipe using regular milk)
1 7oz can corn kernals, undrained (I actually used frozen corn kernals)Recipe
In a 1 1/2 qt saucepan, combine the zucchini, broth, onion, bell pepper, lemon seasoning, sugar, salt, poultry seasoning, hot sauce and black pepper. Bring to a boil over high heat. Reduce and simmer for 20 min or until the veggies are soft. In a 2 qt saucepan, melt the butter over med heat. Add the flour and stir until absorbed. Using a whisk, stir in milk until there are no lumps of flour. Stir in the zucchini/broth mixture and the corn with the canning liquid. Bring to a boil, stirring frequently. Reduce the heat and simmer for 2 min.
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