Zucchini Soup

1 medium onion, sliced thin

1 large rib celery, sliced thin

1 large carrot, sliced thin

1 large potato, sliced thin

1 red pepper, sliced (optional)

4 tablespoons butter

3 cups chicken broth

Salt & pepper

1 teaspoon parsley

4 medium zucchini, cut into quarters length wise and sliced thin.


Sauté onions, celery, carrots, potato and pepper in butter until tender/soft.  Stir in ½ cup broth, parsley, salt and pepper to taste.  Add zucchini. Cook 10 minutes. Add remaining broth and simmer 10 minutes.  Can be served hot or cold.

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