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Print this Recipe    Cream Zucchini Carrot

Cream of Zuchinni and Carrot Soup

2 lbs zuchinni, chopped
2 Tbls butter
1 cup diced carrots
1 medium onion, chopped
10 oz chicken broth
2 cups cream (or whole milk)
1 tsp tarragon
1/2 tsp salt
1/4 tsp pepper
poached baby shrimp (optional)

Saute the zuchinni, carrots and onion in the butter for about
5 mins (be careful not to burn the zuchinni). Add the chicken
broth, tarragon, salt and pepper, and simmer for about 20 mins
or until the carrots are tender.

Put the mixture into a blender (may have to do in 2 or 3 batches)
and blend until smooth. Put into a saucepan and add the cream (or
milk) and heat until warm.

Serve. If using shrimp, decorate each bowl with a few shrimp.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Exotic, special and easy., August 28, 2004 - 06:16 PM
Reviewer: Anonymous from Minnesota, USA
After being used to having a soup to start a meal when we lived in another country we are always looking for good recipes for soup. Both my husband and myself prepare our food and love to entertain. We have prepared this recipe both with and without the shrimp - either way this is a really great recipe. The soup has a beautiful color and makes a wonderful start to a special meal. We find we like using this soup with more simple fare and it dresses up the entire meal. The only change we make in the recipe is subsituting beef broth for chicken broth because of my severe poultry allergy.

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