Cream Of Zucchini Soup Recipe

Name: Cream Of Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 c. chunked zucchini; 1/2 c. minced scallions or onions; 3 Tbsp. butter; 3/4 tsp. dried dill weed or tarragon; 3 Tbsp. quick cooking farina (cream of wheat) cereal (optional); salt; white pepper; sour cream; minced fresh parsley; 6 c. liquid (can use 3 chicken cubes to 6 c. water, water or broth; 1 1/2 tsp. wine vinegar

Servings: persons

4 1/2 c. chunked zucchini
1/2 c. minced scallions or onions
3 Tbsp. butter
3/4 tsp. dried dill weed or tarragon
3 Tbsp. quick cooking farina (cream of wheat) cereal (optional)
salt
white pepper
sour cream
minced fresh parsley
6 c. liquid (can use 3 chicken cubes to 6 c. water, water or broth
1 1/2 tsp. wine vinegar

1
Cook scallions slowly in butter until tender, but not browned. Add zucchini slices, broth, vinegar and herbs.
2
Bring to a boil, then stir in farina.
3
Simmer for 20 to 25 minutes.
4
Put in blender; thin with more liquid, if necessary.
5
Season.
6
Add 1/2 cup sour cream.
7
Chill.
8
Serve with dollop of sour cream and parsley.

728

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 1/2 c. chunked zucchini, 1/2 c. minced scallions or onions, 3 Tbsp. butter, 3/4 tsp. dried dill weed or tarragon, and more.

Yes, Cream Of Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Zucchini Soup

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