Quick Zucchini Suppe


:Serves 2

2 quart saucepan


5 small peeled zucchini or one LARGE (approximately 3 pounds total)
2 (14 ½ Oz.) cans College Inn chicken broth
1 medium onion diced, about ½ cup or a bit over
1 pint (2 cups) half and half, regular or Greek plain yogurt (NOT vanilla!), or evaporated milk
¼ tsp fresh ground pepper


Cook zucchini, onion and broth in a saucepan over medium heat until very soft.  When pierced with a fork , the fork will enter the vegetables effortlessly. 

Puree contents of saucepan in blender.  Add ground pepper, half and half or yogurt and blend again. 

Serve warm from the blender or chilled.  If storing soup in the refrigerator, reheat to UNDER the boiling point to serve.  If the soup is boiled with the cream in it, the soup will curdle. 

Of course you don’t have to use “College Inn” brand, you can use any brand or home made broth.  Don’t add salt if you're using commercial canned broth which is very salty. 

This soup can be frozen BEFORE adding the cream.  Thaw, reheat, add cream, stir and serve.  Do NOT boil soup once cream is added. 

This soup is fast and easy but still qualifies as “home made”.  Just tuck those two empty cans under the bottles and tins in the recycling bin and no one will ever know!