Cold Zucchini Soup

* Exported from MasterCook *

Cold Zucchini Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb. zucchini
3 C. chicken broth
1 Tsp. dried marjoram
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 C. milk
1 C. heavy cream
chopped parsley for garnish
salt and pepper to taste

Trim, wash and slice zucchini. Put in saucepan with
broth and marjoram. Cook until tender (about 20 minutes).
Puree through a food mill or in a blender. Melt the butter or
margarine and add flour to make a creamery mixture. Cook,
stirring 2 or 3 minutes, and remove from the heat. Cool
slightly. Heat milk until it comes to a boil. Add the milk to
the cooled butter mixture. Return to heat and cook, stirring
for 15 minutes or until flour taste is gone. Salt and pepper.
Add to pureed zucchini and chill thoroughly. Stir cream into
chilled soup before serving. Garnish with parsley.


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