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Chilled Zucchini Soup
(Yield: 24 servings)
3/4 cup vegetable oil
1 3/4 pounds chopped onions
6 pounds zucchini, cut in half lengthwise and thinly sliced
1 tablespoon salt
10 1/2 cups chicken or vegetable stock
6 cups Pearl Green Tea Organic Soymilk
2 tablespoons Kikkoman Soy Sauce
1 1/2 teaspoons grated nutmeg
3/4 teaspoon white pepper
snipped chives, as needed
In large pot, heat oil over medium heat. Add onions; sauté 2 minutes. Add zucchini and salt; sauté 5 minutes longer. Add stock; cover and bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove from heat; stir in soymilk, soy sauce, nutmeg and pepper. Cool 15 minutes. In batches, process zucchini mixture in blender container until smooth; pour into clean container. Refrigerate, covered, 4 hours or until thoroughly chilled. Garnish individual servings with chives.
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