Versatile Cream Of Zucchini Soup

[Guest guest]

VERSATILE CREAM OF ZUCCHINI SOUP

 

I have been using this recipe since 1972 and have added some of my variations

to the basic soup at the bottom. This recipe is super versatile and makes a

wonderful cream soup that is fast and easy to prepare in under 45 minutes. It

freezes beautifully with or without the cream added. I have also served this

with a few sauteed veggies floating in it such as grilled peppers. I hope you

enjoy it as we have over the years.

 

CREAM OF ZUCCHINI SOUP

 

1 large onion, quartered

1/4 cup butter or margarine

4 sprigs parsley

1 carrot, scrapped and trimmed

3 or 4 medium zucchini

3 tbsp flour

6 cups boiling water

1/2 tsp tarragon

4 tbsp instant vegetarian soup mix

1 cup light cream or milk or soy milk

salt and pepper to taste

 

Process onion in food processor with 2 or 3 quick on/off turns, until coarsely

chopped. Melt butter in a 3 quart saucepan. Add onion and saute on medium heat

for 5 minutes. Place parsley and 1 1/2 chunks of carrot in processor bowl.

Process until minced. Add to saucepan.

 

Cut off ends of zucchini, but do not peel. Cut to fit feed tube. Slice, using

medium pressure. Add to saucepan. Stir and cook for 1 minute. Sprinkle with

flour.

 

Add remaining ingredients except cream; partially cover and simmer for 1/2

hour. Strain out the vegetables and place in processor fitted with steel knife.

Process until smooth and pureed, about 10 seconds. Stir pureed vegetables back

into cooking liquid. Correct seasonings, and thin with a little cream. Do not

boil.

Yield 6 to 8 servings. May be frozen but add cream only when ready to serve.

 

My Notes:

 

This basic recipe can be used to make all sorts of soups as I have tried over

the years with rave reviews.

 

For example;

 

Cream of Leek Soup----Omit zucchini and tarragon and replace with leeks and

dill

 

Cream of Carrot Soup----use 1 zucchini and 6 to 8 large carrots and replace

tarragon with dill

 

Cream of Celery Soup----Omit zucchini and replace with 2 small celery heads

replace tarragon with dill

 

Cream of Tomato Soup----Omit zucchini and replace with 18 medium tomatoes, add

1 to 2 stalks celery, 1 clove garlic, 5 to 6 tbsp sugar, 2 whole cloves, 2 tbsp

cider vinegar, 1/8 to 1/4 tsp red pepper flakes and 1/4 tsp basil.

 

 

 

 

 

 

 

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