Zucchini Soup

Cuisine: American

Category: vegetable

Servings: 8


3 lbs. zucchini
8 tbsp. butter
4 cups chopped onion
1/4 cup flour
3 cups chicken broth, degreased
1 clove garlic, minced
salt and pepper, to taste
2 cups plain yogurt
1/2 cup chopped green onions


Chop zucchini into 1-inch cubes and set aside. Melt butter in a deep kettle and add chopped onion. Cook, stirring until onion is wilted. Add zucchini and cook a minute or two longer. Sprinkle flour on top, stir in and cook another two minutes Add chicken broth, garlic, and salt and pepper to taste. Cover and simmer about 5 minutes. Zucchini must remain somewhat crisp. Chill. Stir in the yogurt. Serve sprinkled with chopped green onions.

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