Time 50m Number Of Ingredients 15 Steps:
Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it’s possible that the skins are tough and slightly bitter. Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly. Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute. Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes. Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly. Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed. Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Yield 6 Number Of Ingredients 12 Steps:
In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes). In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Time 35m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Time 1h10m Yield 6-8 servings (2 quarts). Number Of Ingredients 13 Steps:
Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Time 25m Yield 5 Number Of Ingredients 5 Steps:
Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Time 1h Yield 8 Number Of Ingredients 13 Steps:
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Time 55m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a 2-quart pot sauté onion and carrots in butter until onion is clear. Add potatoes, zucchini, broth, pepper and garlic powder. Bring to a simmer. Simmer 1/2 hour or until potatoes are tender. Puree all in a blender or food processor. Serve hot or chilled. Add a dollop of sour cream, if desired.
Time 1h25m Yield 2 quarts. Number Of Ingredients 12 Steps:
In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Time 2h30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Fry sausage in a soup pan, drain Add all other ingerdients except water. Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more. Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent. Serve with a yummy crusty Italian bread, or garlic bread!
Time 28m Yield 3 serving(s) Number Of Ingredients 13 Steps:
Take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. Cover and cook on high for 10 minutes. While that is cooking, start on the prep of the veg. Finely chop the onion and fry in the oil. Add a little salt to help season the veg as they are cooking. Cut the celery into strips lengthways and then chop into small cubes. Add to the onion. Peel and cube the carrot to about the same size as the celery. Add to the pot. Add crushed garlic. By this time the stock should be finished - unless you are particularly fast at veg prep! Strain the stock over the vegetables. Add the pasta shells or whatever pasta you happen to have. Slice the chicken breast and pick off any good bits of chicken from the drained bones. Add to the pot. Simmer for as long as it takes to cook the pasta - 13 minutes for my pasta shells. Season to taste with salt and pepper. Add more water if necessary. I needed to add a little more water after about 10 minutes. Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated. Enjoy!
Time 40m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.
Time 50m Yield 6 Number Of Ingredients 8 Steps:
In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender. Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
