Cream of Zucchini Soup 
From Soups & Muffins page 66

AMOUNT: 6 Servings

1. Bring to a boil in soup pot, reduce heat and simmer 5 - 10 minutes until zucchini is just tender:  
      9 cups zucchini, unpeeled, grated (about 9 medium-small)
    1 2/3 cups water
    2 teaspoons honey
    1 1/8 teaspoon sweet basil leaves

2. Puree half or all of the soup in blender, as desired; return to soup pot.

3. Sauté onion in butter (optional for added flavor) or a little water; add to soup:
    1 1/2 tablespoon - 1/4 cup melted butter or water as needed
     1/2 cup chopped onion

4. In separate bowl whisk flour into milk until smooth:
     4 1/2 cups lowfat milk (or non-dairy alternative)
     3/4 cup flour

5. Blend milk-flour mixture into soup, stirring and simmering until thickened. Season with:
     1 1/2 - 2 teaspoons salt, to taste

6. Garnish with paprika, chives or parsley.

Per serving of 6 (with 2% lowfat milk, 1Z\x tablespoons butter)
Exchanges: 1 Milk, 0.75 Bread, 0.5 Fat, 0.25 Fruit, 1 Vegetable; 201 Calories,9 g protein (17%), 6 g fat (26%), 30 g carbohydrate (58%; 15 g sugars), 5 g dietary fiber, 19 mg cholesterol, 96 mg sodium (626 mg), $.50

VARIATION  Add for extra richness of flavor:

    total of 6 tablespoons butter
     2 tablespoons Parmesan cheese


AMOUNT: 6 Servings

STEP #1  BRING TO A BOIL IN SOUP POT, REDUCE HEAT AND SIMMER 5 TO 10 MINUTES UNTIL ZUCCHINI IS JUST TENDER:

STEP #2  PUREE HALF OR ALL THE SOUP IN BLENDER; RETURN TO SOUP POT

STEP #3  SAUTÉ ONION IN BUTTER (OPTIONAL FOR ADDED FLAVOR) OR A LITTLE WATER; ADD TO SOUP

STEP #4  IN SEPARATE BOWL WHISK FLOUR INTO MILK (OR NON-DAIRY ALTERNATIVE)

STEP #5  BLEND MILK-FLOUR MIXTURE INTO SOUP, STIRRING AND SIMMERING UNTIL THICKENED.

STEP #6 GARNISH WITH PAPRIKA, CHIVES OR PARSLEY

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