|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Soups & Stuff -> Soups
Recipe submitted by submitter
Ingredients (view qty in metric system instead)
2 lbs. (about 5 to 7) zucchini cut into chunks, divided 1 can (12 fl. oz.) CARNATION Evaporated Milk, divided 1 1/2 cups water, divided 1 can (14 1/2 oz.) chicken stock, divided 2 tablespoons butter or margarine 2 tablespoons chopped onion 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper
Directions
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.
Yields 8 servings
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|