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(from"Cherished Recipes" published by St. Mary of the Assumption Church, Cheshire, MA, circa 1984)
1 medium Onion, chopped
1 clove garlic, minced
2 Tablespoons butter
1 Tablespoon olive oil
6 medium zucchini, chopped
1 teaspoon salt
1/4 teaspoon pepper
3 (13 oz.) cans chicken broth (5 1/2 cups)
2 Tablespoons flour
Saute onion and garlic in butter and oil in a large saucepan until tender, but not brown. Add zucchini, salt and pepper and cover.
Cook over low heat for 10 minutes or until tender.
Stir in flour and cook for 1 minute. Stir in the broth; bring to a boil and cook 5 minutes. Cool.
Puree mixture, part at a time, in blender. Taste and add extra seasonings, if necessary. Chill several hours before serving (if serving cold.)
To serve, top each serving with a spoonful of sour cream mixed with chives or grean onions (optional)
-submitted by Jim and Sandy
*Freezes well.
1 medium Onion, chopped
1 clove garlic, minced
2 Tablespoons butter
1 Tablespoon olive oil
6 medium zucchini, chopped
1 teaspoon salt
1/4 teaspoon pepper
3 (13 oz.) cans chicken broth (5 1/2 cups)
2 Tablespoons flour
Saute onion and garlic in butter and oil in a large saucepan until tender, but not brown. Add zucchini, salt and pepper and cover.
Cook over low heat for 10 minutes or until tender.
Stir in flour and cook for 1 minute. Stir in the broth; bring to a boil and cook 5 minutes. Cool.
Puree mixture, part at a time, in blender. Taste and add extra seasonings, if necessary. Chill several hours before serving (if serving cold.)
To serve, top each serving with a spoonful of sour cream mixed with chives or grean onions (optional)
-submitted by Jim and Sandy
*Freezes well.
