Home & Cold Zucchini Soup

Cold Zucchini Soup

Cold Zucchini Soup

Cold Zucchini Soup


3 1/2 Lb. zucchini, sliced

1 Cup chicken broth

1/4 Cup butter

1 Tbsp. flour

1 Cup milk

1 Teaspoon salt

1/4 Teaspoon white pepper

1/2 Teaspoon dried marjoram

1/4 Teaspoon dried tarragon


Combine Zucchini and chicken broth in Dutch oven: bring to a boil. Cover and reduce heat and simmer 15 minutes or until tender. Spoon mixture in container of electric blender, process until smooth. Melt butter in Dutch oven over low heat; add flour and stir until smooth. Cook 1 minute stirring constantly add milk; cook 1 minute; stirring constantly: gradually add zucchini mixture, salt and remaining ingredients. Cook over medium heat until thoroughly heated.  Chill.

Yield is 2 quarts.




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