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Cream of Zucchini Soup (WW)

Cream of Zucchini Soup (WW) comes together with Unsalted Butter, Onion, All Purpose Flour, Low Sodium Chicken Broth, and Zucchini Sliced. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1
• 2 tbsp
• 3 cup
• 3
• 3/4 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 1

   Melt the butter in a saucepan, then add the onion.

2. 2

   Saute until the onion is almost tender, about 8 minutes.

3. 3

   Stir in the flour and cook, stirring, 2 minutes.

4. 4

   Remove the pan from heat and stir in the broth; return to heat and bring to a boil.

5. 5

   Stir in the zucchini, salt and pepper.

6. 6

   Reduce the heat, cover and simmer until the zucchini is completely tender, about 15 minutes.

7. 7

   Transfer the soup to a blender and puree.

8. 8

   Return the soup to the saucepan and add the evaporated milk.

9. 9

   Cook until heated through; do not let the soup boil.

10. 10

    Divide the soup evenly among 4 bowls and grate a dash of nutmeg over each serving.

11. 11

    Serve immediately.

12. 12

    Contributed to the FareShare Gazette by Chupa 28 October 2003 www.fareshare.net