Zucchini Soup from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Zucchini Soup

Ingredients

3 average sized Zucchini

Zucchini Zucchini

1/2 cup minced Shallots

Shallots Shallots

3 tablespoons Butter

Butter Butter

6 cups light Chicken Stock

Stock Stock

1 1/2 tablespoons Wine Vinegar

Vinegar Vinegar

4 tablespoons Semolina

Semolina Semolina

Salt

Salt Salt

White Pepper

Pepper Pepper

1 cup Sour Cream

Cream Cream

Freshly chopped Dill Weed or Parsley

Cucumber Cucumber

Method

Cut zucchini into chunks. Cook shallots slowly in butter until tender and add zucchini, chicken stock and vinegar. Bring to the boil and stir in the semolina. Simmer for 20-25 minutes then puree in a blender. Thin with stock if necessary, season with salt and pepper. Bring to a simmer once more and beat in half a coup of sour cream. Leave to cool, stirring occasionally. Chill. Serve with a dollop of sour cream in each bowl and top with parsley or dill.

Variations
See also this version

Cauliflower Soup
Same recipe as Zucchini or Cucumber Soup

Cold Apricot Soup
Same recipe as Zucchini or Cucumber Soup

Cucumber Soup
Same recipe as Zucchini or Cucumber Soup

Curried Apple Soup
Same recipe as Zucchini or Cucumber Soup

Fresh Fruit Soup
Same recipe as Zucchini or Cucumber Soup

Fresh Mushroom Soup
Same recipe as Zucchini or Cucumber Soup

Gazpacho
Same recipe as Zucchini or Cucumber Soup

Green Herb Soup
Same recipe as Zucchini or Cucumber Soup

Pea And Ham Soup
Same recipe as Zucchini or Cucumber Soup

Pumpkin Soup
Same recipe as Zucchini or Cucumber Soup

Summer Pea Soup
Same recipe as Zucchini or Cucumber Soup

Yabby Soup
Same recipe as Zucchini or Cucumber Soup

Zucchini or Cucumber Soup
Same recipe as Zucchini or Cucumber Soup

Zucchini Soup
Same recipe as Zucchini or Cucumber Soup

The 2008Mietta Song Recital Award

Zucchini Soup

Ingredients

Method

The 2008
Mietta Song Recital Award