Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 4 medium zucchini, about a pound
- 2 cups water
- 2 tablespoons cilantro or parsley
- 2 tablespoons butter
- 2 tablespoons finely chopped onion
- 1 tablespoon all purpose flour
- 1 (13-ounce) can of evaporated milk
- 1 cup chicken broth
Preparation:
Wash zucchini - cut off the stems, then cut into large pieces. Place in a saucepan and add the water and a little salt. Bring to a boil. Cover and cook until tender about 20 minutes. (You can do this in the microwave, too- takes about 5-8 minutes.)Cool zucchini in the liquid. After it has cooled, take the zucchini, 1 cup of the liquid, 2 tablespoons cilantro or parsley in blender, process until pureed.
Heat butter in a saucepan. Add the onion and cook until tender but not browned. Stir in flour and cook an additional minute. Next add the pureed zucchini mixture, the evaporated milk and chicken broth. Blend. Season with salt and pepper if needed. Stir over a medium heat until the soup comes to a boil.
You can serve this warm but it is best served chilled topped with some cilantro or parsley. - Marsha Sue