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Creamy Celery Zucchini Soup

Ingredients
  Celery 3 Cup (48 tbs), sliced
  Green onions 8 , finely chopped
  Butter 2 Tablespoon
  Zucchini 1 Medium
  Instant chicken bouillon granules 1 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Parsley sprigs 2 , snipped
Directions

MAKING
1. Slice the zucchini lengthwise into half.
2. In a covered saucepan cook celery and onions in butter for about 10 minutes.
3. To the saucepan, add zucchini, bouillon granules, 1-cup water, and 1/4-teaspoon salt.
4. Cover and simmer for about 10 minutes.
5. Blend milk and cornstarch into the saucepan; stir frequently till the mixture becomes thick and bubbly.
6. Taste the soup and add seasoning, if desired.

SERVING
7. Arrange the soup into individual soup bowl and sprinkle parsley atop each serving.
8. Serve hot with bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Zucchini
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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