Creamed Zucchini and Potato SoupAdd To My Recipes
1 onion, diced
3 tablespoons Glicks Cottonseed Oil or chicken fat
3 carrots, diced
2 medium potatoes, diced
2 medium zucchini, diced
1 tablespoon Gefen Table Salt
Prepare the Soup
In a four-quart pot, sauté onion in oil. Add all vegetables to onions and sauté for 10–15 minutes. Add water to cover vegetables. Cook for 45 minutes.
Blend vegetables and pour back into soup. Add salt and simmer for another 15 minutes.
Note: This recipe provided with permission from kosher.com
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.