Cream of zucchini soup

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

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