Cream of Zucchini Soup
This delicious soup comes from my Uncle Brent and Aunt Fae. It's a great way to use the zucchini that is so abundant during the summer.
1 pound (2 medium) onions, chopped
2 tablespoons butter
1 1/2 pounds zucchini squash, washed and sliced
3 cups chicken broth
Salt and pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper (I actually prefer to omit the cayenne)
1/2 cup half and half
Grated cheddar cheese (garnish)
In a heavy saucepan, saute the onion in butter until it is soft and translucent but not brown. Add zucchini and chicken broth. Bring to a boil and simmer for 15 minutes, or until squash is tender. Add seasonings and put mixture into a blender; puree until smooth. Add half and half, adjust seasonings to taste, and reheat but do not boil. Serve immediately, garnished with grated cheddar cheese.
1 pound (2 medium) onions, chopped
2 tablespoons butter
1 1/2 pounds zucchini squash, washed and sliced
3 cups chicken broth
Salt and pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper (I actually prefer to omit the cayenne)
1/2 cup half and half
Grated cheddar cheese (garnish)
In a heavy saucepan, saute the onion in butter until it is soft and translucent but not brown. Add zucchini and chicken broth. Bring to a boil and simmer for 15 minutes, or until squash is tender. Add seasonings and put mixture into a blender; puree until smooth. Add half and half, adjust seasonings to taste, and reheat but do not boil. Serve immediately, garnished with grated cheddar cheese.
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