Creamy Celery Zucchini Soup Recipe
Ingredients
| Celery | 3 Cup (16 tbs), sliced | |
| Green onions -€“ 8 numbers, finely chopped | ||
| Butter | 2 Tablespoon | |
| Zucchini - 1 number, medium | ||
| Instant chicken bouillon granules - 1 tablespoon | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Parsley sprigs | 2 , snipped | |
Directions
MAKING
1. Slice the zucchini lengthwise into half.
2. In a covered saucepan cook celery and onions in butter for about 10 minutes.
3. To the saucepan, add zucchini, bouillon granules, 1-cup water, and 1/4-teaspoon salt.
4. Cover and simmer for about 10 minutes.
5. Blend milk and cornstarch into the saucepan; stir frequently till the mixture becomes thick and bubbly.
6. Taste the soup and add seasoning, if desired.
SERVING
7. Arrange the soup into individual soup bowl and sprinkle parsley atop each serving.
8. Serve hot with bread.
1. Slice the zucchini lengthwise into half.
2. In a covered saucepan cook celery and onions in butter for about 10 minutes.
3. To the saucepan, add zucchini, bouillon granules, 1-cup water, and 1/4-teaspoon salt.
4. Cover and simmer for about 10 minutes.
5. Blend milk and cornstarch into the saucepan; stir frequently till the mixture becomes thick and bubbly.
6. Taste the soup and add seasoning, if desired.
SERVING
7. Arrange the soup into individual soup bowl and sprinkle parsley atop each serving.
8. Serve hot with bread.
Chef
