Summer Simplicity - Grated Zucchini Soup
I've been pining for this soup from the first time I laid eyes on the recipe in "The Amish Cook's Anniversary Book." It's so straight forward, but the shredded zucchini intrigued me. A little trick passed down from generation to generation that adds something delicate and enriching to such simple ingredients. We work with a lot of Amish farmers and their cooking is legendary. Sure enough, when I made the soup, it was as if I was was handed a worn out recipe card with the handwritten words, "You will covet this recipe and make it again and again for those that you love".
The grated zucchini makes the broth sweet and the texture is perfection. Noodle soup with no noodles. I could go on and on, but instead I will share the recipe with you. It makes a great "use it up" recipe, so like me, you'll love it for many reasons.
Amish Cook Classic Zucchini Soup
In a two-quart pot, melt the butter over medium heat, then add the carrots, celery and onion. Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingredients and bring the soup to a boil. Reduce the heat and simmer for 30 to 45 minutes, until the vegetables are fork tender.
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