ZUCCHINI SOUP 2
1 c. boiling water
1 tsp. salt
2 lbs. diced zucchini
2 c. milk
1 c. chopped onion
1/2 sm. clove garlic, minced
2 tbsp. butter
2 c. light cream
1 tsp. sugar
Salt & pepper to taste
Sour cream
Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.