
Had this soup been in a Soup Contest, it would have been a contender. It is terrific! Creamy without being too stiff, rich but still wanting a bit so you can keep sipping, perfectly flavored. Delicious!
I made several substitutions. We are out of homegrown frozen zucchini but have an abundance of yellow squash. I used ham & bean stock rather than chicken, and veggie stock base rather than chicken. I also mashed the squash in the food processor, rather than through a sieve.
CREAM OF ZUCCHINI SOUP
Makes about 4 C soup
3 C or 1 lb sliced zucchini
½ C chicken stock
1 Tbsp minced onion
1 tsp all purpose seasoning
1 Tbsp parsley, minced
2 Tbsp butter
2 Tbsp flour
2 tsp chicken stock base
1/8 tsp white pepper
1/8 tsp Accent
¼ tsp celery seed
¼ tsp onion powder
1 C milk, maybe more
½ C light cream
Sour cream
Paprika or Creole seasoning
Slivered almonds
Combine zucchini, stock, onion, all purpose seasoning, and parsley, and cook until zucchini is tender and only a small amount of stock is left. Mash mixture through a sieve. Melt butter in a saucepan, add flour, stock base, white pepper, Accent, celery seed, and onion powder, blending well, then add 1 C milk and cream. Simmer sauce, stirring, until thickened, and stir in zucchini mixture, mixing well. If soup is thicker than desired, add additional milk. Serve topped with a dollop of sour cream, and garnished with paprika or Creole seasoning and slivered almonds.