Prep 20 mins
Cook 20 mins
This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.
- 1 small onion, chopped
- 1⁄4 cup butter
- 4 cups boiling water
- 4 chicken bouillon cubes
- 6 medium zucchini, unpeeled and diced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried celery leaves
- 1⁄4 teaspoon pepper
- 1 bay leaf
- 1 (13 ounce) can evaporated milk or 1 cup milk
- In a small skillet, saute onion in butter.
- In a large saucepan, combine boiling water with bouillon cubes.
- Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
- Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
- Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
- Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.