Versatile Cream Of Zucchini Soup Hey there Ellen

[Guest guest]

I sure do like those old family favorites. I am busy printing them

up.

Thanks and happy you joined. Get that raincoat out now.

~GeGee~

 

, ELLEN DESKIN <edeskin01

wrote:

>

>

> VERSATILE CREAM OF ZUCCHINI SOUP

>

> I have been using this recipe since 1972 and have added some of

my variations to the basic soup at the bottom. This recipe is super

versatile and makes a wonderful cream soup that is fast and easy to

prepare in under 45 minutes. It freezes beautifully with or without

the cream added. I have also served this with a few sauteed veggies

floating in it such as grilled peppers. I hope you enjoy it as we

have over the years.

>

> CREAM OF ZUCCHINI SOUP

>

> 1 large onion, quartered

> 1/4 cup butter or margarine

> 4 sprigs parsley

> 1 carrot, scrapped and trimmed

> 3 or 4 medium zucchini

> 3 tbsp flour

> 6 cups boiling water

> 1/2 tsp tarragon

> 4 tbsp instant vegetarian soup mix

> 1 cup light cream or milk or soy milk

> salt and pepper to taste

>

> Process onion in food processor with 2 or 3 quick on/off turns,

until coarsely chopped. Melt butter in a 3 quart saucepan. Add onion

and saute on medium heat for 5 minutes. Place parsley and 1 1/2

chunks of carrot in processor bowl. Process until minced. Add to

saucepan.

>

> Cut off ends of zucchini, but do not peel. Cut to fit feed tube.

Slice, using medium pressure. Add to saucepan. Stir and cook for 1

minute. Sprinkle with flour.

>

> Add remaining ingredients except cream; partially cover and

simmer for 1/2 hour. Strain out the vegetables and place in processor

fitted with steel knife. Process until smooth and pureed, about 10

seconds. Stir pureed vegetables back into cooking liquid. Correct

seasonings, and thin with a little cream. Do not boil.

> Yield 6 to 8 servings. May be frozen but add cream only when

ready to serve.

>

> My Notes:

>

> This basic recipe can be used to make all sorts of soups as I

have tried over the years with rave reviews.

>

> For example;

>

> Cream of Leek Soup----Omit zucchini and tarragon and replace with

leeks and dill

>

> Cream of Carrot Soup----use 1 zucchini and 6 to 8 large carrots

and replace tarragon with dill

>

> Cream of Celery Soup----Omit zucchini and replace with 2 small

celery heads replace tarragon with dill

>

> Cream of Tomato Soup----Omit zucchini and replace with 18 medium

tomatoes, add 1 to 2 stalks celery, 1 clove garlic, 5 to 6 tbsp

sugar, 2 whole cloves, 2 tbsp cider vinegar, 1/8 to 1/4 tsp red

pepper flakes and 1/4 tsp basil.

 

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