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Recipe
Creamy Zucchini Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2573g | |
| Calories 938 | |
| Calories from Fat 633 | 67% |
| Total Fat 72.15g | 90% |
| Saturated Fat 44.27g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 559mg | 23% |
| Potassium 4378mg | 125% |
| Total Carbs 68.1g | 18% |
| Dietary Fiber 19.7g | 66% |
| Sugars 32.51g | 22% |
| Protein 23.67g | 38% |
Ingredients Convert Measures
- 8 sm. zucchini
- 1 onion, minced
- 3 teaspoon chicken bouillon
- Salt, pepper & nutmeg to taste
- 1/4 c. butter
- 3 c. boiling water
- 1/2 c. cream or possibly Half & Half
Directions
- Cut zucchini into thin slices. Heat butter and saute/fry zucchini and onion. Cook till limp. Add in broth made from boiling water and bouillon; simmer 15 min. Pour into blender and puree.
- NOTE: At this point it can be refrigerated for several days or possibly frzn. Return to pan; add in cream, salt, pepper and nutmeg to taste. Serve warm or possibly cool.
