Polly
By Yankee Magazine|Sep 18 2007|
This blend of zucchini, chicken, and cheese makes a subtly flavored luncheon soup – hot or cold.
Yield
Makes 6 generous servings.
Ingredients
3 to 4 pounds zucchini, sliced
3 stalks celery, sliced
5 green onions, chopped (include green parts)
2 to 3 chicken bouillon cubes
2 cans (10 ounces each) cream of chicken soup
2 soup cans milk
1/2 cup grated sharp cheddar cheese, or more to taste
Salt and freshly ground pepper to taste
1 cup light cream
Chopped fresh parsley, for garnish (optional)
Instructions
Using a large soup pot, simmer vegetables with bouillon cubes in water just to cover. When tender, remove vegetables and puree in a blender; then return to the kettle. Add chicken soup and milk and blend thoroughly. Heat to just below boiling point. Stir in cheese, and season to taste with salt and pepper. Serve hot or cold, stirring in light cream just before serving. Garnish with chopped fresh parsley if desired.
