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Mom's Zucchini Soup

THX1441

"This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it."
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Ingredients

30 m servings 194 cals
Original recipe yields 4 servings

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Directions

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  1. Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
  2. Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
  3. Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.

Nutrition Facts


Per Serving: 194 calories; 7.3 g fat; 27.2 g carbohydrates; 6.3 g protein; 10 mg cholesterol; 1159 mg sodium. Full nutrition

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Reviews

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This is a fresh soup but a bit more onion than zucchini. I ended up adding an extra zucchini in the end to balance the flavour. I think the next time I will use 1 onion and 3 cups of zucchini. ...