MEXICAN ZUCCHINI SOUP
by laticia jefferson
serves: 6
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dorsey_brandy:
| missing something.....?????? |
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Cooks.com
I use jalapeno instead of chiles and shredded monterrey jack/cheddar instead of cubed (and lots of it). The parsley and nutmeg are very important to the flavor of the soup. |
Ingredients: |
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1 small |
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onion, chopped |
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1.50 tsp |
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butter |
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2 cups |
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chicken broth |
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2 cups |
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unpeeled, diced zucchini (2 sm.) |
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1.50 cups |
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corn kernels, fresh or canned or frozen |
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2 tbsp |
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chopped green chilies |
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1/2 tsp |
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salt or to taste |
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1/8 tsp |
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pepper |
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1 cup |
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milk |
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2 oz |
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Monterey Jack cheese, cubed |
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Minced fresh parsley & nutmeg |
Directions: |
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In a large saucepan, saute the onion in butter until tender. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring to a boil, reduce heat, cover and cook until zucchini is tender, about 5 minutes. Stir in the milk and stir until hot but not boiling. Remove from heat and stir in the cheese. Garnish with minced parsley and a sprinkling of nutmeg. Serves 4 to 6.
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