When it starts to get cool out, designer Myrl Talkington cooks up big batches of spicy zucchini soup. Because I live just around the corner, I'm often the recipient of a big jar full, like yesterday. (Myrl said she accidentally left out the curry, but it was delicious anyway). It's so good, especially with hot cornbread or a crunchy baguette, and a crisp glass of white wine.Zucchini Soup from Myrl's Kitchen
2 lbs zucchini {cut up with skin}
1 large onion {cut up and browned in butter and olive oil}
2 Tbs butter
1 Tbs olive oil
5 or 6 tsp Better Than Bouillon
6 cups water
8 oz low fat cream cheese
1 or 2 tsp. curry
1 12 oz. jar of Herdez Tomatillo Sauce
Saute' onions in butter and olive oil until brown.
Disolve bouillon in water and add to onions.
Add cut up zucchini.
Cook until tender.
Add cream cheese and tomatillo sauce. Stir until melted.
Add curry.
Put all ingredients in a blender and blend until smooth.
This soup is good hot or cold.
