Emily's Zucchini Soup
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
4 comments:
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...
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.
Natalie Dayton made this soup, and Adrian LOVED it...and he even hates soups! So this MUST be a great recipe! :)
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