Looking for another recipe to use up the endless supply of zucchini squash coming out of your garden? Try this zucchini soup recipe. It’s a real soup lover’s treat.
Today’s Quote: “Never let your head hang down. Never give up and sit down and grieve. Find another way. And don’t pray when it rains if you don’t pray when the sun shines.” – – President Richard M. Nixon
2 cups zucchini, sliced thin
1/2 cup onion, peeled and chopped
1 teaspoon lemon juice
1 cup heavy cream
1 Tablespoon butter or margarine
2 cups chicken broth
salt and pepper to taste
Recipe Variations: You can include some other garden vegetables, too. Peas and green or yellow beans are good additions. However, don’t put too much in, or you could mask some of the delicious zucchini flavor.
In a frying pan, sauté zucchini and onions until soft.
Place zucchini, onions, and all other ingredients into a soup pot.
Cover and simmer for 25-30 minutes.
Stir occasionally.
Serve hot.
Recipe Tip: You can also use summer squash with this recipe.
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