Creamed Zucchini Soup
|Zucchini||2 Cup (32 tbs), grated|
|Water||2 Cup (32 tbs)|
|Dried minced onion||1 Tablespoon|
|Chicken bouillon cubes||2|
|Pepper||To Taste, grated|
|Garlic powder||1 Teaspoon|
|Dill weed||1 Teaspoon|
|Evaporated milk||13 Ounce|
|Water||1⁄2 Cup (8 tbs)|
In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dill-weed, and nutmeg.
Microwave for 8 minutes on high.
Puree in blender.
Pour back into bowl.
In a small dish combine the cornstarch with the 1/2 cup water, mix well.
Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on high.
Refrigerate to cool.
Serve as a cold soup with garnish of paprika and parsley.