Tuesday, September 8, 2015
Zucchini Carrot Soup
This recipe is from Hot Eats and Cool Reads
1 medium sized onion, finely diced ( used a sweet onion)
3 tablespoons butter ( used unsalted butter)
3 tablespoons flour
1 cup water ( subbed for chicken broth)
2 cups milk ( used evaporated mild which I diluted- 1 cup evaporated milk - 1 cup water)
2 chicken bouillon cubes ( didn't use)
2 medium zucchini, grated
1 medium carrot, grated
salt and pepper, to taste
Saute the onion with butter in a large saucepan for 5-7 minutes, until the onion is tender.
Stir in the flour until combined, cook for 1 minute.
Stir in the water ( I added chicken broth), milk, bouillon ( didn't use), salt and pepper and bring to a boil. Reduce heat and add the zucchini and carrot and cook for 5 minutes until veggies are tender.
Season with Salt and Pepper to taste.
Stir often, so the soup doesn't burn to the bottom of the pot.
Featured 9/20/2015 on The Lazy Gastronome