Description
Posted for the zaar world tour-mexico.
From "mexican cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.
Ingredients
- Zucchini
- Water
- Salt
- Cilantro Leaves
- Butter
- Onions
- All-purpose Flour
- Evaporated Milk
- Chicken Broth
- Cilantro Leaf
Instructions
- Wash zucchini
- Cut off stem ends, then cut into large pieces
- Place in a saucepan
- Add water and a pinch of salt
- Bring to a boil
- Cover and cook until tender, about 20 minutes
- Cool zucchini in cooking liquid
- Place zucchini, 1 cup cooking liquid and 2 tablespoons cilantro in a blender
- Process until pureed
- Heat butter in a medium saucepan
- Add onion
- Cook until tender but not browned
- Stir in flour
- Cook 1 minute
- Add pureed zucchini mixture, evaporated milk and chicken broth
- Stir to blend
- Season with salt if needed
- Stir over medium heat until soup comes to a boil
- Serve at once or chill and serve cold
- Garnish each serving with a few whole cilantro leaves