Friday, September 10, 2010

Recipe: Zucchini Cream Soup

2 c chopped onion
1 T butter or oil

3 c chicken broth
4 c chopped or grated zucchini
1/8 tsp nutmeg
3/4 tsp Worcestershire sauce (sometimes...)
salt and pepper

1/2 cup skim evaporated milk

Saute onion. Add other ingreds except milk. Bring to a boil, then simmer for 10 to 15 minutes. Blenderize! Stir in milk. Enjoy and love.

Seems like lots of onion, but it doesn't overwhelm. I have used frozen chopped zucchini all winter long for this soup. Simple but perfect. Let me know if you like, Julia!

1 comment:

Jen Mooney said...

Hey Janet! I made this soup and had it for lunch yesterday. Yum. Thanks for posting the recipe! We've also tried those pumpkin pancakes and all 6 of us just ate 'em up. Very good! Thank you!