Hi there, Miss Marisol here! back from La Coruña, Spain. Today, I´d like to share with you one of many ways of making Cream of Zucchini. I make this soup often because I grow my own 100% organic zucchinis.  We love zucchini and we cook it in many different ways. I will be giving you more soup recipes and other ways to cook this wonderful and nutritious vegetable.

Well, let´s cook then!

1 lg. onion, quartered, chopped coarsely
1/4 c. butter, pareve
4 sprigs parsley
2 carrots, scraped & trimmed
3-4 med. zucchini
3 tbsp. flour
6 c. boiling water
1/2 tsp. tarragon
4 tbsp. instant chicken soup mix, pareve
1 c. light cream or milk –
Salt & pepper to taste (I put in 1/4 tsp. salt, slightly less than 1/4 tsp. pepper)

Melt butter in a 3 quart saucepan. Add onion and saute on medium heat for 5 minutes. Place parsley and 1 1/2 inch chunks of carrots to food processor bowl and mince. Add to saucepan. Cut off ends of zucchini, but do not peel. Slice and add to saucepan. Stir and cook for 1 minute. Sprinkle with flour.Add remaining ingredients except cream. Partially cover and simmer for 1 1/2 hours. Strain out vegetables and place in processor. Process until smooth and pureed, about 10 seconds. Stir pureed veggies back into the cooking liquid. Correct seasonings and thin with a little cream. (I used 1/2 cup cream for this recipe.) Do not boil. 
Serve in a bowl or cup with some fresh bread or toast and decorate with a parsley leave.
This soup may be frozen, in case you want to make it in large quantities!
Enjoy this Delicious  Cream of Zucchini and continue to Feel Good Womanhood with Miss Lopez´s Blog recipes! .
By the way, this soup is perfect for lunch too!! Nice!! 🙂