| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Dutch |
Celery, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Zucchini; (1 lb.) |
| 4 |
c |
Sliced celery |
| 1/2 |
c |
Sliced green onions |
| 3 |
tb |
Parkay margarine |
| 1/4 |
c |
All purpose flour |
| 6 |
c |
Milk |
| 2 |
tb |
Instant chicken bouillon granules |
| 1/4 |
ts |
Dried thyme; crushed |
| 1 |
|
Carton dairy sour cream; (8 oz.) |
|
|
Zucchini slices; (optional) |
|
|
Celery leaves; (optional) |
INSTRUCTIONS
Remove inner container of Deluxe ice bucket; set aside. Cut zucchini in
half lengthwise and thinly slice. In a 4 quart saucepan or Dutch oven cook
celery and onions, covered, in butter for 5 to 7 minutes or until
vegetables are crisp-tender. Stir in flour. Add milk, chicken bouillon
granules, thyme and sliced zucchini. Cook and stir for 2 minutes more.
Remove from heat. Stir in dairy sour cream. Cool for 10 minutes. In a
blender container or food processor bowl place about 1/4 of the vegetable
mixture. Cover and blend or process until mixture is smooth. Transfer to
inner liner container of Deluxe ice bucket. Repeat with remaining vegetable
mixture. Apply seal to inner liner container of Deluxe ice bucket and chill
thoroughly. To serve soup immediately, stir in 1 cup cold water; assembly
Deluxe ice bucket. Or, to pack soup, stir in 2 cups ice cubes, assemble and
seal Deluxe ice bucket. Soup with stay cold up to 3 hours. Garnish with
additional zucchini slices and celery leaves, if desired. Makes 12 to 16
servings.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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