Thursday, September 24, 2009

Zucchini Soup

An awesome friend first introduced us to this recipe when she invited us to join her family for dinner. I knew right away that I had to have the recipe and luckily she has the same philosophy that I do: A fabulous recipes must be shared! I've adapted it to make it my own and made it wheat free. White pepper is essential! This is a fabulous way to devour all that fresh from the garden zucchini greatness for those who are harvesting it like crazy.

Zucchini Soup
6 cups zucchini, peeled and sliced
1 cup water
1 cup chopped onion
2 t. seasoned salt
1 t. parsley
4 bouillon cubes
4 T. butter
4 T. corn starch
1/4 t. white pepper
2 c. milk
1 c. half & half
paprika (optional)
sour cream (optional)

Combine zucchini, water, onion, seasoned salt, parsley and 2 bouillon cubes on a stove top and cook until zucchini is tender. Mash or puree and set aside (a food processor works best).

In a saucepan, melt butter. Add cornstarch, 2 bouillon cubes and white pepper. Stir until smooth. Add milk, half & half and simmer until thickened stirring constantly. Stir in pureed mix and thin with more half & half is desired. Garnish with paprika and sour cream.
I hope you enjoy this as much as my family does. We especially love to dip it with fabulous crusty bread!


Little Lockards said...

Sounds good... As soon as I'm feeling better I'm going to try it!