| Zucchini Soup | Soups |
|
3 lbs. zucchini
2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1/8 tsp. white pepper 2(10-3/4oz.) cans chicken broth or equivalent |
1/2 cup water
1 1/2 cups half and half cream salt & white pepper to taste chopped chives NOTE: I used 30 oz. home-made chicken stock in place of cans +water |
Cut ends off zucchini and slice into 1" pieces. Place in a large saucepan. Add salt ,onion powder, garlic powder, white pepper, chicken broth and water if required. Bring to a boil. Cover and cook over moderate heat until tender, about 10 minutes. Cool a little. Place 1/3 of zucchini slices and broth in a blender or processor fitted with a metal blade. Blend until smooth. Place in a clean saucepan. Stir in half-and -half. Season to taste with salt and pepper. Stir over moderate heat until heated through. May be refrigerated overnight or frozen. Serves 8.
To serve, reheat slowly; do not boil. Garnish with a sprinkling of chives.