Zucchini Soup Ii Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Onion, Chopped, 1 Small
1 tbsp: Margarine Or Butter,
2 cup: Chicken Broth,
2 tbsp: Green Chiles, Canned, *
1/2 tsp: Salt,
1/8 tsp: Pepper,
2 each: Zucchini, Small, Chopped
8 3/4 ounce: Whole Kernel Corn, Drained
1 cup: Milk,
2 ounce: Cheese, Monterey Jack, **
GARNISHES
Nutmeg, Ground
Parsley, Snipped
Directions:
* Canned green chiles should be finely chopped. ** Cheese should
be cut into 1/4-inch cubes (about
1/2 cup)
~------------------------------------------------------
~----------------- Cook and stir onion in margarine in 2-quart
saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini
and corn. Heat to boiling, reduce heat. Cover and simmer until
zucchini is tender, about 5 minutes. Stir in milk; heat until hot.
Stir in cheese. Garnish with nutmeg and parsley.
Source from luhu.jp
be cut into 1/4-inch cubes (about
1/2 cup)
~------------------------------------------------------
~----------------- Cook and stir onion in margarine in 2-quart
saucepan until tender. Stir in broth, chiles, salt, pepper, zucchini
and corn. Heat to boiling, reduce heat. Cover and simmer until
zucchini is tender, about 5 minutes. Stir in milk; heat until hot.
Stir in cheese. Garnish with nutmeg and parsley.
Source from luhu.jp