Creamy Zucchini Soup Recipe #136103
This is one of my favorites. I love zucchini. I usually eat it baked with a bit of salt & pepper smothered in cheese and onions and this is a nice twist.
by Amis
30 min | 10 min prep
SERVES 6 -8
- 2 lbs zucchini, sliced
- 1 large white onion, sliced
- 1/4 cup butter
- 2 garlic cloves, minced
- 1/2 teaspoon crushed bay leaf
- 1/3 cup fresh parsley
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup evaporated milk
- salt and pepper
- Heat butter in a skillet and saute zucchini and onion until tender.
- Remove from heat and add garlic, bay leaves and parsley.
- Place in a blender or food processor and blend until smooth.
- Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper.
- Cook over medium heat, stirring frequently. Serve warm.
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5 stars