Food
Zucchini Soup
By Yankee Magazine|Dec 05 2007|
This soup is equally good served hot or cold.
Yield
Serves 3.
Ingredients
1 onion, thinly sliced
Butter
2 cups shredded or sliced zucchini
1 beef bouillon cube
1-1/2 cups water
1/2 teaspoon sak
1/2 teaspoon sweet basil, or more to taste
1/2 cup powdered milk
Instructions
Sauté onion in butter. Add zucchini, bouillon cube, and water, and bring to boil. Simmer until vegetables are soft — about 10 minutes. Season with salt and basil. Put in blender and whirl until smooth. Add powdered milk and mix well. (Or, cook vegetables in less water and make up the difference with whole milk; milk, however, should not be boiled.)
