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Cold Zucchini Soup

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Posted on 2008-06-02

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Cold Zucchini Soup 3439 views
-0.14 avg rating
7 votes

Servings: 6 servings

This recipe is the perfect way to take advantage of your summer crop of zucchini.


2 lb. zucchini
3 c vegetable soup broth
1 T chopped marjoram (fresh)
2 T butter
2 T flour
2 c milk
1 c heavy cream
handful of chopped parsley (for garnish)
salt and pepper to taste


Trim, wash and slice zucchini. Cook in saucepan with broth and marjoram until tender (about 15-20 minutes). Puree.

Melt the butter in small sauté pan and add flour. Whisk constantly for 2-3 minutes until thickened. Remove from heat. Cool slightly and add milk. Return to flame and continue cooking for approximately 10 minutes, whisking frequently, until flour is completed dissolved. Add salt and pepper to taste and pour mixture into zucchini broth.

Chill thoroughly. Stir in cream before serving. Garnish with parsley.




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