Wednesday, April 21, 2010


3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes
3/4 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water

In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.

Yield: 6 servings.

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