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060 -- HEARTY ZUCCHINI SOUP

2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped thinly
sliced
1 lg. carrot, scraped thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled cut into
quarters lengthwise thinly sliced
Salt (opt.) pepper (to taste)
*May be made with low salt chicken bouillon granules. In heavy soup kettle
melt butter or margarine and saute onions, celery and carrot until soft. Stir
in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes.
Add remaining broth and simmer slowly until vegetables are tender, but still
hold their shapes. Season to taste. Serve hot, sprinkled with cheese if
desired. Serves 6. (May add more carrot and celery.)
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