RFCJ RECIPE ARCHIVE
Posted by : Susan Marcus KC: Soup, Zucchini, Creamy (Milkless) - pareve, dairy
My workmate recently brought me two huge Zucchini's from her garden. I found this recipe on the internet (Canadian Parents web site which has interesting stuff on it http://canadianparents.sympatico.ca/). I adapted it since my workmate also gave me some leeks too. It turned out quite delicious and was very good cold. I didn't try it hot. We didn't add the yoghurt since we were having a meat meal. Great for a Shabbos lunch too.... ===================================================================== Creamy (milkless) Zucchini Soup Good hot or cold. Can be served with a dollop of yoghurt swirled in. Freezes well. Ingredients 2 tbsps vegetable oil 3 onions cut in eighths 3 cups zucchini, chopped 4 cups potatoes, peeled and chopped 6 cups water or stock (depends if you are making it Parve or not) 1 tbsp vegetable boullion concentrate (optional) freshly ground pepper to taste Instructions In large saucepan, heat oil and saute onions until soft. Add 2 cups of the water and heat to boil, then stir in boullion concentrate, if using. When boullion is dissolved, add remaining ingredients. Heat to boil, then reduce heat and simmer until potatoes are soft. Puree the soup until creamy. Ingredient proportions may vary with your supply. Yield= approximately 1.5 litres. Per serving: 56 Calories; 3g Fat (44% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 171mg Sodium. Susan's adaptation. I made this with leeks instead of with onions and it turned out really nice. The leeks add a really nice flavour. You also might want to check the amount of water since it gets really thick.
