Zucchini Soup

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Zucchini Soup

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


  • 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


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.

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