Cream Of Celery And Zucchini Soup
|Celery ribs||6 , sliced|
|Green onions||2 , chopped|
|Unpeeled zucchini||1 , sliced|
|Water||1 Cup (16 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
In a stockpot, melt butter; saute" celery and onions until tender, but not brown.
Add zucchini, water, and bouillon; cover and simmer for 10 minutes.
Blend cornstarch with a little of the milk until smooth; add, stirring, to mix.
Stir in remaining milk.
Cook, stirring constantly, until thickened and bubbly.
Season to taste with salt and pepper.
Makes 4 servings.