Zucchini Soup Recipe
Ingredients
| Zucchini | 1 pound, washed | |
| 1 cap homemade vegetable or chicken broth | ||
| Salt | To Taste | |
| Dried basil | 1/8 Teaspoon | |
| Dried thyme | 1/8 Teaspoon | |
| Dried marjoram | 1/8 Teaspoon | |
| 2 caps milk | ||
| Whipped cottage cheese or plain yogurt | ||
Directions
1. Put the zucchini, broth, and salt in a saucepan and bring to a boil. Cover and simmer gently until tender. Cool.
2. Add the basil, thyme, and marjoram and puree in the container of an electric blender or food processor, or push through a food mill. Return to the saucepan and stir in the milk. Heat, but do not boil.
2. Add the basil, thyme, and marjoram and puree in the container of an electric blender or food processor, or push through a food mill. Return to the saucepan and stir in the milk. Heat, but do not boil.
Chef
