Creamed Zucchini Soup Recipe
Ingredients
| Zucchini | 2 Cup (16 tbs), grated | |
| Water | 2 Cup (16 tbs) | |
| Minced onion | 1 Tablespoon, dried | |
| Chicken bouillon cubes | 2 | |
| Pepper | 1 To taste, grated | |
| Garlic powder | 1 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Evaporated milk | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon |
Directions
In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dill-weed, and nutmeg.
Microwave for 8 minutes on high.
Puree in blender.
Pour back into bowl.
In a small dish combine the cornstarch with the 1/2 cup water, mix well.
Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on high.
Refrigerate to cool.
Serve as a cold soup with garnish of paprika and parsley.
Microwave for 8 minutes on high.
Puree in blender.
Pour back into bowl.
In a small dish combine the cornstarch with the 1/2 cup water, mix well.
Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on high.
Refrigerate to cool.
Serve as a cold soup with garnish of paprika and parsley.
Chef
