SALE!! Sue Gregg's "Soups & Muffins" Cookbook

Spiral-bound ISBN: 1878272144

Sample Recipe: Cream of Zucchini Soup

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. Purée 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