Sunday, November 22, 2009

Emily's Zucchini Soup

This recipe was contributed by Sarah (Jacobs) Huff via Sarah McKenna.

Emily's Zucchini Soup

Saute until tender:
2 medium zucchini, chopped (green and yellow crookneck are pretty together)
1 medium onion, chopped
2 T parsley
1 t dried basil (use more if you've got fresh)
1/3 C butter

Stir in:
1/3 C flour
salt and pepper to taste, about 1 t salt and 1/4 t pepper

Stir in:
3 C chicken broth
1 t lemon juice

Let boil for 2 minutes, then add:
1 can of diced tomatoes
1 large can of evaporated milk
2 C of frozen corn

Reduce heat and simmer for 5 minutes. Just before serving add:
1/4 C parmesan
2 C shredded cheddar


Rachel said...
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Rachel said...

Yum yum yummer!!! Ry and I made this soup tonight, and it was easy and DELICIOUS! We give it a 10!

We had to use two green zucchinis because I couldn't find any yellow at the store--but we ended up really liking it with two green zucchinis because with the red tomatoes, it looked like Christmas Soup! We ate it while watching the Christmas devotional, and we thought it was very fitting. In fact, Ryan suggested we make it every year for the Christmas devotional. Funnest!

Sary, can you ask Sara Jacobs if it's supposed to look like it has floaties in it? Because it sort of does. Doesn't take away from the taste but it does look a little odd. I don't know if it's the flour or the evaporated milk or what...

Laura said...

In a word . . . DIVINE! I have made it twice now and gotten rave reviews both times. I didn't put in all the cheddar cheese at the bottom, but just let each person sprinkle a little on top.

And mine didn't have floaties, Rach. It was probably from not mixing your flour enough.

Rachel said...

Natalie Dayton made this soup, and Adrian LOVED it...and he even hates soups! So this MUST be a great recipe! :)