Dinner

Zucchini Cream Soup is for Dinner.

Zucchini Cream Soup takes 45 minutes to prepare.

Zucchini Cream Soup takes 30 minutes to cook.

Zucchini Cream Soup makes 8 servings.

The ingredients for Zucchini Cream Soup are:

2 T butter
2 cloves garlic, minced
1 cup chopped onion
3 lbs young zucchini, diced (about 5)
1 tsp sea salt
1 1/2 cups boiling water
2 1/2 cups whole milk
2 cups light cream (1/2 & 1/2)
1 tsp sugar
salt and pepper to taste

Garnish with regular or light sour cream and a sprinkle of toasted walnuts, chopped.
1 cup mashed

Here is how you make Zucchini Cream Soup:

Saute onion and garlic in butter in soup pot until almost tender. Add water, salt, and diced zucchini. Bring to a boil; reduce heat, cover and simmer just until zucchini is tender, 10-15 minutes. Add the milk and mashed potatoe flakes. Use an immersion blender to puree the soup right in the pot. Add cream, sugar, salt and pepper to taste. Heat gently to serving temperature or chill and serve cold. Garnish with sour cream and toasted walnuts.To toast walnuts: Place walnut halves on a sided baking sheet in 350 degree oven. Set timer for 10 minutes. Check and stir. May require an additional 5-10 minutes. Watch closely so they don't burn. Let cool, then chop for serving. This recipe was adapted from Bakery Lane Soup Bowl, Randon House, 1976Number of Servings: 8Recipe submitted by SparkPeople user SOUPGURU.

The nutritional information for Zucchini Cream Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.3

• Total Fat: 13.8 g
• Cholesterol: 38.7 mg
• Sodium: 103.6 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 0.8 g
• Protein: 5.4 g