Chilled Zucchini Soup

Chilled Zucchini Soup
Marianne Gourley

2 c. chicken broth
2 large onions, chopped
3 med. zucchini sliced
¼ t. salt
1c. mayo
1 t. fresh lemon juice
half and half (opt.)
lemon slices

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 temp. then transfer the mixture to a food processor. Add mayo and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half and half if necessary. Serve cold, with lemon slices.

Cold Lemon Soup

Cold Lemon Soup
Ruthie Veater

1 can (10 ¾ oz.) tomato soup
3 C buttermilk
Lemon Zest


Combine all ingredients in a blender, blend well. Serve cold. Garnish with lemon zest and a sprig of mint.

Zucchini Garden Chowder

Zucchini Garden Chowder
Margie Pierce

2 med. zucchini, chopped
1 med. onion, chopped
1 t. parsley flakes (or fresh)
1 tsp. dried basil (or fresh)
1/3 c. butter
1/3 c. flour
1 t. salt
¼ t. black pepper
3 C. water
3 chicken bouillion cubes
1 (14.5 oz) can diced tomatoes
1 (12 oz) can evaporated milk
1 can corn, drained
½ cup shredded parmesan cheese

In soup pot over med. heat, sauté zucchini, onion, parsley and basil in butter til tender. Sitr in salt, pepper and flour (it will quickly form a paste around the veggies so have your water ready). Stir and gradually add water then bouillon cubes. Bring to a boil, cook and stir for at least 2 minutes to thicken. Add tomatoes (with juice) and evaporated milk, corn and parmesan cheese. Return to low boil, reduce heat and simmer for 3-5 minutes. Garnish with extra parmesan if desired.

Harvest Squash Soup

Harvest Squash Soup
Regina Adams

1 small onion, chopped (about ¼ cup)
1 tablespoon margarine or butter
2 cups chicken broth
½ teaspoon salt
1/8 teaspoon pepper
1 small zucchini, chopped (about 1 cup)
1 small summer squash, chopped (about 1 cup)
1 can whole kernel corn, drained
1 cup milk (didn’t add)
2 ounces Monterey Jack cheese cut into ¼ inch cubes (about ½ cup)
Ground nutmeg
Chopped fresh parsley

Cook onion in margarine in 2-quart saucepan, stirring frequently, until tender. Stir in broth, salt pepper, zucchini, yellow squash and corn. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until zucchini and squash are tender. Stir in milk. Heat just until hot (do not boil). Stir in cheese. Sprinkle with nutmeg and parsley. 5 servings.

Regina added: red potatoes, sweet potato, red bell pepper, celery, lemon marinated chicken only at end-sauté chicken alone.)

Pumpkin Bisque

Pumpkin Bisque

This bisque can be served hot or cold.

¼ cup finely chopped onion
2 tablespoons butter
2 cups canned pumpkin
2/3 cup sour cream
4 cups chicken broth
2 cups light cream
½ cup packed brown sugar
½ teaspoon salt
Sour cream, for garnishing
Chives, for garnishing

Sauté onion in butter. Set aside. In a bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6 to 8 servings.