Recipes

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Cream of Zucchini and Carrot Soup

Submitted by Carolyn O’Daly

Serves 4-6

• Ingredients
• 4 Cups of chicken stock
• 4 medium-size zucchinis
• 2 carrots
• 1 onion
• 8 ounces, cream cheese
• ½ teaspoon salt
• ¼ teaspoon white pepper
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• Directions

1. Chop the vegetables and bring to a boil in chicken stock.
2. Reduce heat and simmer, covered for 20 minutes.
3. When carrots are tender, *blend with the cream cheese.
4. Add salt and pepper 
5. Reheat to serve.

*You will need a blender or use a potato masher to reduce the vegetables to a creamy consistency.