Chilled Zucchini Soup
Recipe information
Yield
serves 4
Ingredients
2 cups chicken broth
2 large onions, chopped
3 medium zucchini, sliced
1 clove garlic, sliced
1/4 teaspoon salt
1 cup mayonnaise
1 teaspoon fresh lemon juice
Half-and-half (optional)
Lemon slices
Preparation
Combine the broth, onions, zucchini, garlic, and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temperature, then transfer the mixture to a food processor, add the mayonnaise and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half-and-half if necessary. Serve cold, with lemon slices.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
