Zucchini Soup
- 1/4 c Onion; Chopped, 1 Small
- 1 tb Margarine Or Butter
- 2 c Chicken Broth
- 2 tb Green Chiles; Canned, *
- 1/2 ts Salt
- 1/8 ts Pepper
- 2 Zucchini; Small, Chopped
- 8 3/4 oz Whole Kernel Corn; Drained
- 1 c Milk
- 2 oz Cheese; Monterey Jack, **
---------------------------------GARNISHES---------------------------------
Nutmeg; Ground
Parsley; Snipped
* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.
From Betty Crocker's "Southwest Cooking" and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
Nutmeg; Ground
Parsley; Snipped
* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)
Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.
From Betty Crocker's "Southwest Cooking" and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip
