Serves: 4
Total Calories: 282
1. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini, salt, pepper, and water. Cover, and cook over medium heat until the zucchini are very soft, 12 to 15 minutes. Add the green onions, broth, and cream. Cook, uncovered, 5 minutes.
2. Transfer soup to a blender or food processor and purée until smooth. Return to the pan--if serving hot--and reheat over medium heat, stirring frequently, until steaming hot, 3 to 4 minutes. If serving cold, chill in the refrigerator at least 2 hours before serving. Garnish with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini and Onion Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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