Zucchini Velvet Soup
Zucchini Velvet Soup is an moderately easy dinner. Made with 12 medium to large zucchini, 3 medium yellow onions, 8 c. chicken broth, strained, 16 to 24 oz. cream cheese and 12 to 16 oz. half and half or milk, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Cut up and boil squash and onions for 30 minutes in broth.
Put in blender to make a purΓ©e.
Add in blender cream cheese and half and half or milk.
Put small amounts in blender.
Season with curry powder to taste.
Heat and serve hot.
Can be halved or use 1/3 of recipe.
Add salt and white pepper to taste.
Serve 1 slice of zucchini on top.
This is served without crackers or bread.
Makes 24 to 30 servings.
π· Perfect Pairings
Complete your meal with these
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