Hearty zucchini soup



April 21, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Lillian Gold of Baltimore wrote that she had purchased a wonderful potato-zucchini soup from a market in Baltimore and has not been able to find the soup since that time. She says, "I would like to find the recipe, which is a no-lump, blended soup that is delicious."

Elaine Spinelli of Woodstock, Ill., responded. She wrote: "This is an excellent recipe. You could add potatoes if [you] wanted. I have made this often and it is very rich."

Cream of Zucchini Soup

Serves 2 to 3

3 to 4 cups sliced zucchini

1/2 cup water

2 tablespoons diced onion

1/2 teaspoon seasoned salt

1/2 teaspoon parsley flakes

2 tablespoons butter

2 tablespoons flour

1/8 teaspoon white pepper

1 teaspoon chicken stock base or 1 bouillon cube

1 cup milk plus more if needed

1/2 cup half-and-half

sour cream (optional)

paprika (optional)

Combine the first 5 ingredients in saucepan and cook until very tender and only a small amount of water is left, about 10 minutes. Add butter and let melt. Stir in flour, pepper and chicken stock base.

Blend well and add 1 cup milk and half-and-half. Simmer until thickened. If soup is too thick, add more milk. If desired, serve topped with a dollop of sour cream and a sprinkle of paprika.

Tester Laura Reiley's comments: "The request was for a blended soup that also contained potatoes, so I added 1 parboiled, peeled red potato, sliced, to the first five ingredients. Then, once the soup was fully cooked, I pureed the soup in two batches in my food processor and then returned it to a simmer in the saucepan.

"With the addition of the potato, you may need to add almost another cup of milk and a bit of extra salt. The result is a pale-green soup with pleasant zucchini flavor and a nice, hearty thickness to it. (The amount of butter was not specified, so I estimated 2 tablespoons.)"

Per serving: 180 calories; 7 grams protein; 10 grams fat; 5 grams saturated fat; 18 grams carbohydrate; 2 grams fiber; 28 milligrams cholesterol; 687 milligrams sodium

Recipe requests

Betty Tronco of St. Augustine, Fla., writes: "There was a restaurant called Old Original Bookbinder's ... in downtown Philadelphia where we had a wonderful dish called Shrimp, Tomato and Cheese Pie. I remember the cheese was Jarlsberg. I found the recipe two times and lost it both times. If you and your readers could find this for me, I promise not to lose it again."

Forrest Brown of Proctorsville, Vt., writes that he is seeking a recipe for an apricot-prune pie "which my deceased wife used to make, and it was delicious. I remember there were equal amounts of dried apricots and prunes which were cooked together on top of the stove with other ingredients."

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