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Cream Of Zucchini Soup's picture
  Zucchini 3 Cup (48 tbs), sliced
  Water 1⁄2 Cup (8 tbs)
  Instant minced onion 1 Tablespoon
  Season all 1 Teaspoon
  Parsley flakes 1⁄2 Teaspoon
  Chicken seasoned stock base 2 Teaspoon
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  White pepper 1⁄8 Teaspoon
  Monosodium glutamate 1⁄8 Teaspoon (Msg)
  Bon appetit 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Commercial sour cream 1 Tablespoon
  Paprika To Taste

1) Combine together the onion, zucchini, water, Season-All, parsley flakes and 1 teaspoon of the seasoned stock base. Mix well.
2) Cook the mixture till the zucchini is soft and only a small amount of water is left behind.
3) Mash the mixture, put it through a sieve or puree in a blender.
4) Melt the butter in a saucepan and add the flour, the remaining seasoned stock base, MSG, pepper and Bon Appetit.
5) Blend the ingredients together well and then add the cream and milk.
6) Gently simmer the mixture, stirring constantly till it is thick.
7) Add the zucchini and mix well. In case the soup is thicker then preferred, add some milk.

8) Serve the Cream of Zucchini Soup hot. Top with a spoon of sour cream, garnish with paprika and serve as an appetizer, or even a snack.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 646

% Daily Value*

Total Fat 73 g112.9%

Saturated Fat 44.9 g224.5%

Trans Fat 0 g

Cholesterol 228.1 mg76%

Sodium 2827.3 mg117.8%

Total Carbohydrates 75 g24.9%

Dietary Fiber 7.3 g29.1%

Sugars 19.4 g

Protein 19 g38.2%

Vitamin A 76.7% Vitamin C 116.7%

Calcium 49.5% Iron 33.1%

*Based on a 2000 Calorie diet

Cream Of Zucchini Soup Recipe