Cold zucchini celery soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Zucchini; (1 lb.) |
| 4 | cups | Sliced celery |
| ½ | cup | Sliced green onions |
| 3 | tablespoons | Parkay margarine |
| ¼ | cup | All purpose flour |
| 6 | cups | Milk |
| 2 | tablespoons | Instant chicken bouillon granules |
| ¼ | teaspoon | Dried thyme; crushed |
| 1 | Carton dairy sour cream; (8 oz.) | |
| Zucchini slices; (optional) | ||
| Celery leaves; (optional) | ||
Directions
Remove inner container of Deluxe ice bucket; set aside. Cut zucchini in half lengthwise and thinly slice. In a 4 quart saucepan or Dutch oven cook celery and onions, covered, in butter for 5 to 7 minutes or until vegetables are crisp-tender. Stir in flour. Add milk, chicken bouillon granules, thyme and sliced zucchini. Cook and stir for 2 minutes more.
Remove from heat. Stir in dairy sour cream. Cool for 10 minutes. In a blender container or food processor bowl place about ¼ of the vegetable mixture. Cover and blend or process until mixture is smooth. Transfer to inner liner container of Deluxe ice bucket. Repeat with remaining vegetable mixture. Apply seal to inner liner container of Deluxe ice bucket and chill thoroughly. To serve soup immediately, stir in 1 cup cold water; assembly Deluxe ice bucket. Or, to pack soup, stir in 2 cups ice cubes, assemble and seal Deluxe ice bucket. Soup with stay cold up to 3 hours. Garnish with additional zucchini slices and celery leaves, if desired. Makes 12 to 16 servings.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998