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This zucchini soup is a simple and delicious option for any day of the week. Prepared with smooth evaporated milk, it will help you enjoy a warm family moment.
Original reipce makes 2 dozen Change Servings
COOK zucchini in a small amount of water in a large saucepan for about 10 minutes or until tender. Drain.
PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Place in large bowl. Repeat with remaining halves. Add to bowl and set aside.
MELT butter in large saucepan on medium heat. Add onion; cook until soft, about 3 minutes. Stir in zucchini mixture. Season with salt and pepper; cover. Bring to a boil (about 15 minutes), stirring occasionally.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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