Cream of zucchini soup

Cream of zucchini soup

Ingredients/Components

• half and half - 1/2 c
• milk - 1 c
• flour - 2 Tbsp
• butter - 2 Tbsp
• water - 1/4 c
• pepper - 1/8 tsp
• parsley flakes - 1/2 tsp
• minced onion - 1 Tbsp
• zucchini, sliced - 3 c
• chicken bouillon 2 cubes - 2 tsp

How to make cream of zucchini soup:

Combine zucchini, water, onion, parsley flakes and one bouillon cube. Cook until tender and only small amount of water remains. Put through blender; set aside.

In saucepan, melt butter; add flour and the remaining bouillon cube and pepper. Blend well. Add milk and cream. Stir mixture until it thickens. Stir in zucchini mixture. Mix well; if too thick add more milk. Garnish with yogurt or sour cream and paprika. Can be frozen. Reheat in pan; do not defrost.

Recipe categories: Low protein, Soups & stews, Bisques/cream soups.