- 3 tbspns unsalted butter
- 12 small zucchini, cut into Julienne
- 1 tspn dried, crushed rosemary
- 3 cups hot chicken or vegetable stock
- 1 tspn salt
- 1/2 tspn pepper
- 1 tspn sugar
- 1 cup light cream
- 2 cups grated cheddar cheese
- Fresh chives, chopped
Saute the onions until pale golden. Add the zucchini and rosemary, and toss them in the butter until sizzling. Do not let the zucchini get completely soft. Turn off the heat, and remove half to two/thirds of the vegetables to a food processor or food mill. Puree.
Return the puree to the pan with the remaining julienned vegetables, and add the hot chicken stock, salt, pepper, and sugar. Heat just to boiling, then turn down the heat and stir in light cream. Do not allow the soup to boil after the cream is added, or it may curdle.
Distributed the grated cheese among the individual soup bowls, and ladle the soup on top. Garnish with chopped chives place carefully in the center of each bowl. Serves 6 to 8.
More "Lost" Soup RecipesKentucky Cream of Cabbage Soup with Bacon (1985)
Williamsburg Beef Broth with Tomatoes and Okra (1850)
(Origin - "Soups and Salads" by Sandi Cooper, published by Irena Chalmers Cookbooks, Inc, 1983.)