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Creamed Zucchini Soup

chef.jackson's picture
Ingredients
  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
  Nutmeg 1⁄2 Teaspoon
  Evaporated milk 13 Ounce
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Freezed
Dish: 
Soup
Ingredient: 
Zucchini
Servings: 
4

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