Creamy Zucchini Soup Recipe
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Prep: 10 min.
Cook: 25 min.
Yield: 4 Servings
Ingredients
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. Yield: 4 servings.
Nutritional Facts 1 serving (1 cup) equals 295 calories, 22 g fat (14 g saturated fat), 72 mg cholesterol, 840 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Creamy Zucchini Soup in Country August/September 2007, p47
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