3 md Zucchini; (about 7 c worth
-of chunks)
2 c Stock or water
3/4 c Skim milk powder
1 1/2 ts Salt
Fresh black pepper
1 pn Celery seed
1/2 ts Basil
1 c Onion; chopped
1/4 c Sour cream or yogurt
Very easy 30 minutes preparation time. Serve immediately.
Place zucchini, onion, water or stock, and salt in a saucepan and cook
until zucchini is just tender. Puree in a blender and return to a
kettle or double boiler. Whisk in the dry milk (or puree it in) and
the sour cream and herbs. Heat until hot enough to serve.
Top with minced scallions or chives.
Recipe by Moosewood Cookbook
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