Food
Zucchini Soup
By Yankee Magazine|Apr 01 2008|
Equally good served hot or chilled, this soup freezes well if the milk or cream is omitted and added later when reheating. Old Town Farm Lodge, Gassetts, Vermont
Yield
Serves 4
Ingredients
1 chicken bouillon cube
3 tablespoons water
3 to 4 cups zucchini, cut in
1-inch pieces
1/2 small onion, cut up
Milk or cream
Instructions
Put bouillon cube, water, zucchini, and onion in saucepan on medium heat. Cook till tender, stirring constantly. Pour into blender and liquefy 1 minute. Add equal amounts of milk or cream to zucchini mixture, heat thoroughly, and serve.
