Falcon's Crest Inn

Government Camp, Oregon

Specialty Recipe

Cream of Zucchini Soup

Ingredients

3 pounds zucchini

2 teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/8 teaspoon white pepper

Two 10-3/4 ounce cans chicken broth

1/2 cup water

1-1/2 cups half & half

Salt and pepper to taste

Chopped chives

Cut off ends of zucchini; slice into 1-inch pieces. Place in 6-quart saute pan. Add salt, onion powder, garlic powder, white pepper, chicken broth, and water. Bring to a boil. Cover and cook over medium heat until tender, about 10 minutes. Place 1/3 of zucchini slices and broth at a time in a blender or food processor fitted with a metal blade. Blend until smooth.

Place in a clean saucepan. Stir in half & half. Season to taste with salt and white pepper. Stir over moderate heat until heated thoroughly. May be refrigerated overnight or frozen. Do not boil. Garnish with sprinkling of chives.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)