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Zucchini Soup

Zucchini Soup
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Yield: Serves 4

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

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.
Updated Tuesday, April 1st, 2008

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