Creamy Zucchini Soup - cooking recipe

Ingredients

3 Tbsp. butter
3 medium onions, thinly sliced
2 cloves garlic, minced
26 oz. chicken broth
4 medium zucchini, thinly sliced
1 Tbsp. minced parsley
1 tsp. salt
2 stalks celery and leaves, thinly sliced
1/2 tsp. dill weed
1/2 tsp. basil
1/2 tsp. pepper
1 c. milk

Preparation

Saute onions and garlic in butter until tender but not browned.
Combine in a large saucepan the broth, zucchini, celery, parsley, salt, dill weed, basil and pepper.
Heat to boiling. Stir in onion mixture.
Simmer 30 minutes.
Blend soup in 2 or 3 batches in blender until smooth.
Return to pan and stir in milk. Heat.
May be served hot or cold.
Garnish with grated Parmesan cheese or lemon slices.
You can substitute broccoli, spinach or cauliflower for zucchini.