I went to my cousin's the other day for dinner, and she had made this really good soup. I asked her if it was hard to make--- she said it was really easy. Apparently she'd gotten it from her mother, who had gotten it from a restaurant somewhere in Southern Utah. I'm not sure who to give the credit to, but I really enjoyed it, and enjoyed making it.
Just a note. When you're making this soup, it calls for you to blend it. Use a blender. You might think that if you just used a mixer for a long time, that it would eventually be somewhat pureed. You'd be quite wrong. You would probably end up with a fairly lumpy soup, with the onions not being blended at all, and with bits of soup splattered all over the kitchen. Of course, this is all conjecture, I'm sure.
Zucchini Soup
from Raelene Hall
2 medium onions
3 Tbsp butter
1 1/2 lbs zucchini, peeled and cubed
3 cups chicken broth (2 cans)
1/2 cup half and half
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1/2 tsp salt
1/2 tsp seasoned salt
Dice up the onions, then sauté them in the butter until they are transparent. While they're sautéing, peel and dice up the zucchini into cubes. Put the onions, the zucchini, and the broth in a large pot and boil. Let it simmer for about 15 minutes. After it's simmered, put the spices in, and then blend it all in a blender. (See note above.) When it's thoroughly puréed, pour it back into the pot, and add the half and half.
