Cream Of Celery And Zucchini Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Celery ribs | 6 , sliced | |
| Green onions | 2 , chopped | |
| Zucchini | 1 , sliced | |
| Water | 1 Cup (16 tbs) | |
| 1 tablespoon instant chicken bouillon | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
In a stockpot, melt butter; saute" celery and onions until tender, but not brown.
Add zucchini, water, and bouillon; cover and simmer for 10 minutes.
Blend cornstarch with a little of the milk until smooth; add, stirring, to mix.
Stir in remaining milk.
Cook, stirring constantly, until thickened and bubbly.
Season to taste with salt and pepper.
Makes 4 servings.
Add zucchini, water, and bouillon; cover and simmer for 10 minutes.
Blend cornstarch with a little of the milk until smooth; add, stirring, to mix.
Stir in remaining milk.
Cook, stirring constantly, until thickened and bubbly.
Season to taste with salt and pepper.
Makes 4 servings.
Chef
