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Chilled Zucchini Carrot Soup

Have a bumper crop of zucchini?   Tired of zucchini bread?  Make this soup, it is
delicious and a great way to use some of that crop.

3 tbsp. butter or margarine
1/2 cup chopped leeks
1 lb. zucchini,, diced
2 tbsp. flour
3 1/4 cups chicken broth
1 1/2 cups buttermilk
1/4 tsp. oregano and thyme
1 tbsp. lemon juice
1/4 tsp. white pepper
salt to taste
thin zucchini slices
1/2 cup finely shredded carrot (you can buy it this way at the grocery store)

Melt butter in saucepan, add leeks and zucchini and sauté until tender. 
Stir in flour and cook 1 minute.  Gradually add chicken broth, stirring until
mixture thickens slightly and comes to a boil.  Puree mixture in a blender
container.  Stir in buttermilk, thyme, oregano, lemon juice, white pepper
and season to taste with salt.  Chill.  Serve in mugs.   Garnish with zucchini
slices and shredded carrot.  Serves 6.


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