INGREDIENTS:
6 zucchini - skin left on, and cut into chunks
4 tsp. minced garlic
1 onion, quartered
2 chicken bouillon cubes
4 (14 oz cans ) chicken broth
salt and pepper to taste
1 serrano chili
topping: sour cream, cilantro and parmesan cheese
Directions: place zucchini, garlic, onion, chicken broth and bouillon cubes in a med size pot. bring to a boil, and reduce heat and simmer for 20 min. or until tender. Remove from heat and let cool, when cool place in blender and puree. Return back to pot, and simmer for 10 min. Adjust salt and pepper to taste.
Top each bowl with a spoon full of sour cream, a sprig of cilantro and sprinkle with parmesan cheese.
Pair with grill cheese sandwich and enjoy.
1 comment:
This was a wonderful soup, that is what it started out to be. Then it was used to pour over tamales, and over eggs.
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