Cream of Zucchini Soup

1. 1

   Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.

2. 2

   Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.

3. 3

   Allow zucchini to cool in the saucepan in the cooking water.

4. 4

   Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).

5. 5

   Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.

6. 6

   Transfer the onion mix to a blender or food processor.

7. 7

   Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.

8. 8

   Pour the contents of the blender into a large saucepan and heat over medium heat.

9. 9

   Add the chicken/vegetable broth and bring to a low simmer.

10. 10

    Slowly stir in the evaporated milk.

11. 11

    Season with salt and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.