As promised I'm going to share recipes I like.
Easy Cream Cheese Zucchini Soup
4 cups sliced zucchini
5 cups water
1 (8oz) pkg cream cheese
1 envelope onion soup mix or vegetable soup mix
Cook zucchini in water until tender. Pour into blender. Add cream cheese and soup mix. Blend until smooth. Return to pot and heat through.
Serves 6
From "LDS Living" Magazine
Note: I made this using some dehydrated zucchini I had on hand as well as the fresh stuff. After rehydrating the zucchini, it worked just fine. I found it nice to have the cream cheese a little soft. I just put it out on the counter at the beginning of cooking and it worked out just fine. We also just used some garlic and herb flavoring instead of the soup mix. It worked out fine, too. I think the next time I make it I may add a cup or two extra of zucchini. I personally thought it was a little heavy on the cream cheese flavor. Some extra squash would balance it out fine.
Now for the healthy tweaks. If you want to make it a little healthier then switch to fat free cream cheese. I have discovered that every recipe out there can have a 'healthy tweak'. There's always a few changes to be made to make it that much better for you.
My husband really liked it and we served it with fresh bread. Mmm. Go forth and enjoy.
I make this whenever Asparagus is on sale, but I wonder what it would be like using zucchini instead! Hmm.
ReplyDeleteFresh Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour (or you can use corn starch to thicken it)
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk (I just use regular milk)
1/2 cup yogurt (I have substituted sour cream in a pinch, and it was great!)
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese