Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Onion, chopped |
¼ cup | Butter |
3 cups | Chicken broth |
6 mediums | Zucchini, diced |
1 tablespoon | Parsley, chopped |
¼ teaspoon | Thyme leaves |
\N \N | Salt |
\N \N | Pepper |
1½ cup | Half-and-half |
1 cup | Dry white wine |
Saute onion in butter until soft. Add broth, zucchini, parsley, thyme, salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in blender. Return to pan, add half-and-half and wine and heat through.
SOURCE: Akron Beacon Journal staff writer Jane Snow; Wednesday 08/18/93