Zucchini Soup

While we were staying at Donna's villa in Punta Mita, Mexico, her housekeeper made us some wonderful soup. It reminded me of a recipe that I hadn't made in years. So, of course I came right home and made it - Zucchini Soup. We had daughter, Christie and her husband, Michael over and I added some quesadillas and spicy black beans to the menu. I think this was the first time we had ever had dinner just the four of us. It was kind of strange without at least one grandson there. But we had a good time anyway!


So, here is the recipe with some pictures -

• 3 T. Butter
• 4 zucchini, shredded in the food processor (about 4 cups)
• 1/2 small onion chopped
• 4 T minced fresh parsley
• 1 C. chicken broth
• 2 C. milk
• 1/2 C. whipping cream
• Salt and pepper to taste
• Minced parsley for garnish

Melt the butter in a saucepan over low heat.  Stir in the zucchini, onion and 2 tablespoons parsley. 

Cover and cook, stirring frequently, until the zucchini is tender, about 7 to 10 minutes.  Remove from the heat and blend in the milk.

(At this point I transferred it to a larger pan) Place over medium heat and cook, stirring constantly, until the milk is almost boiling.  Reduce heat and simmer, stirring occasionally, for about 20 minutes.
Transfer soup to a blender (I did it in batches) and puree until smooth.  Return to pan.  Add the cream and stir over medium heat until heated through.  Season with salt and pepper.  Garnish with parsley.