- 2 tablespoons margarine
- 4 onions, minced
- 2 cups sliced zucchini
- 4 cups chicken stock, divided
- 1 cup milk
- salt and ground black pepper to taste
- Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
- Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
- Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.
03/30/2018
recipepes.com
Mom's Zucchini Soup, recipe
PT15M
PT1H
5
455 calories
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