Zucchini Noodle Soup

Name: Zucchini Noodle Soup
Yield: Yield: 8 servings.
Ingredients: 6 cups boiling water; 6 tsp instant pareve chicken soup mix; 4 zucchini, unpeeled (about 1½ lb/750 g); 3 carrots; 2 Tbsp butter or margarine; 2 Tbsp flour; 2 medium onions, quartered; 2 Tbsp butter or margarine; 2 cups milk, soy milk or water; 2 cups milk, soy milk or water; 2 cups milk, soy milk or water; ½ tsp dried tarragon (optional); 1 cup fine egg noodles; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ¼ cup fresh parsley

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This is one of my favorite soups.

Ingredients

¼ cup fresh parsley
2 medium onions, quartered
2 Tbsp bu

Soup

Method

Steel Blade: Process parsley until minced. Empty bowl. Process onions with 3 or 4 quick on/off pulses, until coarsely chopped. Melt butter or margarine in a heavy saucepan. Add onions and sauté for 7 or 8 minutes, until golden. Stir in flour and cook 1 to 2 minutes longer, stirring. Do not brown. Remove from heat.

Grater: Cut zucchini and carrots to fit feed tube. Grate zu