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Zucchini Soup

Wednesday, 13 October, 2010 - 3:37 pm

2 tablespoons butter
1 large onion, finely chopped
1 large potato, diced
2 ribs celery, diced
6 large zucchini peeled and sliced
5 cups boiling water mixed with 5 teaspoons of chicken style consomme
2 tablespoons Italian parsley chopped
black pepper and seasoned salt

Melt butter over medium heat and fry onions for about 2 minutes. Add the other ingredients and bring to a boil. Cover the pot and reduce heat to medium. After 15 minutes take off the cover, stir well and reduce heat and simmer for 15 minutes. Turn off heat and cool slightly. Puree using an immersion blender, or in batches in food processor, until smooth.  Adjust seasonings to taste.

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