Zucchini Soup

 

Yarrow Soup 014This is a recipe my friend VJ gave to me a number of years ago.  This time I changed it up a bit.  It is delicious either way.  It is super quick to make, so it would be great if you didn’t feel like cooking when comming home from work or if someone dropped in and you needed more food.

Cold 012Zucchini purchased at the grocery store is much smaller then this.  If you can buy it at the farmers market much better.  Peel and cube 2 cups.

Yarrow Soup 002Peel and cube 2 potatoes.

Yarrow Soup 006Add the veggies to chicken stock and cook for 15 minutes covered.

Yarrow Soup 007With an immersion blender remove the cubes of veggies.

Yarrow Soup 008Next add your 2 1/2 cups of milk, flour and water slurry,  mix constantly until the soup thickens.

For water slurry add 1/2 cup flour and 3/4 cup water and mix until well blended and no lumps.

Yarrow Soup 014Place into bowls and serve.  Add cooked rice or pasta if you like.

RECIPE

INGREDIENTS

2 Cups Zucchini, Peeled And Cubed

2 Potatoes, Peeled And Cubed

1 Box Chicken Broth

2 1/2 Cups Milk

1/2 Cup Flour

1/2 Cup Water

Salt And Pepper To Taste

Rice Or Pasta, (Opt.)

Crispy Fried Onions, (Opt.)

PREPARATION

Put the potatoes, zucchini, dill, salt and pepper into a pot with the chicken stock.  Cook for about 15 minutes then with an immersions blender make the soup smooth.  Add milk.

Into a jar put in 1/2 cup flour and 3/4 cup of water and with the lid on, shake until the flour and water are totally blended and no lumps are present.  Add to the soup stirring constantly at a lower heat until all is blended.  Increase the heat to medium or medium high until the soup thickens a bit.  Remove from heat and serve.

You could add cooked rice or pasta.  Top with fried crispy onions.  These come in a package ready for use.  I like to buy mine in Costco.

 

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