*  Exported from  MasterCook  *
 
                             Cold Zucchini Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb.           zucchini
    3      C.            chicken broth
    1      Tsp.          dried marjoram
    2      Tbsp.         butter or margarine
    2      Tbsp.         all-purpose flour
    2      C.            milk
    1      C.            heavy cream
                         chopped parsley for garnish
                         salt and pepper to taste
 
 Trim, wash and slice zucchini. Put in saucepan with
 broth and marjoram. Cook until tender (about 20 minutes).
 Puree through a food mill or in a blender. Melt the butter or
 margarine and add flour to make a creamery mixture. Cook,
 stirring 2 or 3 minutes, and remove from the heat. Cool
 slightly. Heat milk until it comes to a boil. Add the milk to
 the cooled butter mixture. Return to heat and cook, stirring
 for 15 minutes or until flour taste is gone. Salt and pepper.
 Add to pureed zucchini and chill thoroughly. Stir cream into
 chilled soup before serving. Garnish with parsley.
 
 
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