"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
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Zucchini Soup
Copyright © 2007 by Bill Scifres

Four (4) medium zucchinis (two pounds)
2 Tablespoons butter or margarine in pan 
2 shallots sliced, or one medium onion (cut up)
1/2 teaspoon curry powder
1/8 teaspoon black pepper
1/2 cup water
1 can chicken broth (1 1/3 to 1 ½ cups if you make your own)
1 teaspoon chicken crystal or bouillon
1 medium potato (peeled and cut up)


Wash and cut up zucchini (skin on), and melt butter in medium to large sauce pan. Add zucchini, onion, and potato, and seasoning (curry powder, pepper, other seasonings as desired--no salt), and water. Cover and cook two minutes or until tender to fork. When veggies cooked well (tender) puree in food blender. Stir chicken broth into blended, pureed mixture. Add crystal or bullion, then heat thoroughly, but do not boil.

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