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Zucchini Soup 1/4 cup ( 1/2 stick) butter
4 cups sliced zucchini
1 1/2 tablespoons wine vinegar
1 to 2 teaspoons dried dill
1 teaspoon salt
2 tablespoons cream of wheat
2 onions chopped
4 cups chicken broth
1/2 teaspoon pepper
1. In large saucepot, melt butter and saut onions, add zucchini, broth, vinegar, dill, salt and pepper.
2. Bring to a boil, add cream of wheat and simmer for 25 minutes.
3. Puree in blender until smooth. Makes 8 servings.
Amelia Chako, 725 Lillian Drive, Hermitage
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