One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

October 31, 2007

Zucchini Cheese Soup

2 medium zucchini chopped
1 medium onion chopped
1/2 tbsp dried parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp lemon juice
1 15 oz can diced tomatos
1 can evaporated milk
1 can corn
1/4 cup grated parmesan cheese
2 cups shredded cheddar cheese

saute zucchini, onion, parsley, and basil in butter until tender. stir in flour, salt and petter. gradually stir in water . add bouillon and lemon juice and mix well. bring to a boil, cook and stir for 2 minutes. add tomatos, milk and corn; bring to a boil. reduce heat, cover and simmer 5 minutes. stir in cheese just before serving. continue stirring until cheese is melted.

3 comments:

Dave & Briste's Blah Blah Blah said...

Thanks Steph! This was great. Relief Society called me and asked me to make a soup and I said all I know is Campbells. Well now I think I can make this one and it tastes sooooo goood! You are such a good cook!

B

kristenita said...

I can't wait to make this! I bought zucchini & everything... DELISH.

kristenita said...

I learned a trick from MARTHASTEWART.COM... she says that "sharp white cheddar" melts the best & doesn't turn grainy when melted. I have had problems with the consistency of this soup - it always tastes delicious but then gets all scary grainy once the cheese melts. well, what do you know! I used sharp white cheddar & it worked. also - make sure not too put too much Parmesan in!
delicious recipe, steph!

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