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Creamed Zucchini Soup
An appetizing chilled soup you'll want to show off
INGREDIENTS:
- 4 medium zucchini, unpeeled, quartered and sliced
- 3-1/2 cups chicken broth
- 1 bunch scallions, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Fresh dill, to taste
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 cup sour cream with chives
- Chopped chives or paprika, to garnish
TO PREPARE:
In a saucepan, combine zucchini, chicken broth, scallions, salt, pepper and dill. Cook mixture until soft (approximately 20 to 30 minutes).
Combine cream cheese and sour cream in a blender or food processor until smooth. Add zucchini mixture, a portion at a time, and process until smooth. Chill overnight or until very cold. Garnish with chopped chives or paprika.
SERVES: 8
Copyright 1984 The Junior League of Kansas City, Missouri, Inc. All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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