COLD ZUCCHINI SOUP
Steps:
- 1. Trim, wash and slice zucchini.
- 2. Put in saucepan with broth and marjoram. cook until tender (about 20 minutes).
- 3. Puree through a food mill or in a blender.
- 4. Melt the butter or margarine and add flour to make a creamery mixture; cook, stirring 2 or 3 minutes, and remove from the heat then cool slightly.
- 5. Heat milk until it comes to a boil.
- 6. Add the milk to the cooled butter mixture; return to heat and cook, stirring for 15 minutes or until flour taste is gone.
- 7. Salt and pepper.
- 8. Add to pureed zucchini and chill thoroughly.
- 9. Stir cream into chilled soup before serving, then garnish with parsley.
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Bella Donna
[email protected]Meh.
Deepani Priyanthi
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfect. The soup was creamy and flavorful, and the zucchini was cooked to perfection. I will definitely be making this soup again.
Kanyinsola Idjai
[email protected]I absolutely adore this cold zucchini soup recipe! It's so refreshing and flavorful, and it's the perfect way to use up all the zucchini from my garden. I love that it's so versatile, too. I've made it with different herbs and spices, and it's always