Zucchini Soup

Equally good served hot or chilled, this soup freezes well if the milk or cream is omitted and added later when reheating. Old Town Farm Lodge, Gassetts, Vermont


1 chicken bouillon cube
3 tablespoons water
3 to 4 cups zucchini, cut in
1-inch pieces
1/2 small onion, cut up
Milk or cream


Put bouillon cube, water, zucchini, and onion in saucepan on medium heat. Cook till tender, stirring constantly. Pour into blender and liquefy 1 minute. Add equal amounts of milk or cream to zucchini mixture, heat thoroughly, and serve.

Cooking & Recipes


Serves 4

Preparation Method

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