"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
This sounds so good! One question though -- do you peel the zucchini first? I'm going to try this next week, when the rain moves in...
-- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~
This brings up a question. I always try to leave the peel on where possible, on potatoes, eggplant, zuccinni, etc etc etc. I do it for a couple of reasons; 1st I'm lazy and 2nd I've always heard that the peels contained the most nutrients. Also in many cases they are very tasty. Whadda y'all think?
S'mee AKA Jani said:
One time on Usenet said:
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
This sounds so good! One question though -- do you peel the zucchini first? I'm going to try this next week, when the rain moves in...
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
This sounds so good! One question though -- do you peel the zucchini first? I'm going to try this next week, when the rain moves in...
This brings up a question. I always try to leave the peel on where possible, on potatoes, eggplant, zuccinni, etc etc etc. I do it for a couple of reasons; 1st I'm lazy and 2nd I've always heard that the peels contained the most nutrients. Also in many cases they are very tasty. Whadda y'all think?
I'm with you on the not peeling not because of being lazy but for the nutritional value. Funny thing, DFIL would not even sit at a table that had the potato skins still on. He grew up during the war and potato skins were *pig food* so he would not eat them not even on baked potatoes! Thank goodness DH will eat the skins except tomato skins. I peel potatoes only when making a sour cream/cream potato dish or scalloped potatoes. Other veggies are used with the skins on with the exception of winter squashes. On a side note, if you leave the skins on apples when making apple sauce the result is a very pretty pink. I just stick it through the food mill before serving.
Quoted message said:
S'mee AKA Jani said:
One time on Usenet said:
If you're like me and the zucchini patch is overflowing, this recipe is good.
Creamy Zucchini Soup
2 pounds zucchini, sliced 1 large white onion, sliced 1/4 cup butter 2 cloves garlic, minced 1/2 tsp. crushed bay leaves 1/3 cup fresh parsley 1 cup chicken broth 1/2 cup dry white wine 1/2 cup evaporated milk Salt and pepper to taste
Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine evaporated milk and salt and pepper. Cook over medium heat, stirring frequently. Serve warm.
This sounds so good! One question though -- do you peel the zucchini first? I'm going to try this next week, when the rain moves in...
