Soup Recipe ∘ Mom's Zucchini Soup

This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it.

Ingredients

• 2 tablespoons margarine
• 4 onions, minced
• 2 cups sliced zucchini
• 4 cups chicken stock, divided
• 1 cup milk
• salt and ground black pepper to taste

Cooking Directions

1. Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
2. Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
3. Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.

Nutrition Facts

• calories193.5
• carbohydrateContent27.2 g
• cholesterolContent9.9 mg
• fatContent7.3 g
• fiberContent4.5 g
• proteinContent6.3 g
• saturatedFatContent1.8 g
• sodiumContent1062.3 mg
• sugarContent14.6 g