Quick Creamy Zucchini Soup

This is one of my favorite soups! It’s my grandma’s recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It’s creamy and filling but mild. This soup can be frozen.

Step: 1

Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.

Step: 2

Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.

Step: 3

Whisk warm milk, flour, and salt together in a bowl until smooth.

Step: 4

Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

Per Serving: 182 calories; protein 6.3g; carbohydrates 15g; fat 11.3g; cholesterol 32.7mg; sodium 852.3mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.