Saturday, June 10, 2006
ZUCCHINI RESCUE
I posted this recipe back in August 2003, not too long after I started blogging.
When I made the soup again today, I remembered how good it is. It sounds a bit weird, but it is absolutely delicious. (that is, if you like zucchini, and if you like soup). And it is so easy to make.
So, I’m posting it again.
The recipe is in the extended entry of this post.
Cream of Zucchini Soup
4 cups chicken stock (2 cans and a little water will do)
4 medium zucchini sliced ( I used 2 fairly large, they looked like they could be divided into 4 mediums)
2 carrots, sliced
1 chopped onion (Vidalia if you have it)
1 package cream cheese (8 ounces)
salt & pepper
Cook zucchini, carrots and onion in broth about 20 or so minutes. Use a fair sized pot.
Puree in blender with cream cheese.
It thickens a little as it cools.
