It's been cold and rainy here for the past few days so it was the perfect time to make this soup. I made this soup for lunch yesterday and still have leftovers for today. Since it has been so cold and rainy I have been hauled up inside reading and watching reruns of Gilmore Girls. I just finished The Pioneer Woman's: Black Heels to Tractor Wheels and I just started The Help. I love a good spring/summertime read, especially when it is rainy out.
This recipe is from my mom. It's great for lunch or a light dinner and it's a good way to use up the abundance of zucchini everyone seems to have come late summer.
3 cups Shredded Zucchini
2 tablespoons Chopped Onion
2 tablespoons Water
2 cups Milk (I used 1%)
1/4 cup Butter
2 tablespoons All-Purpose Flour
2 Chicken Bouillon Cubes
Salt and Pepper to taste
Freshly Grated Nutmeg (optional, but completely worth it)
Combine zucchini, onion and water in a large saucepan. Cook over medium-low heat, stirring occasionally. Melt butter in a medium sized saucepan over medium heat then whisk in the flour. Once mixture is bubbly, pour in the milk and whisk until mixture is slightly thickened. Pour milk mixture into zucchini mixture and stir until thoroughly combined. Season with salt and pepper. Pour soup into bowls and top with freshly grated nutmeg. Serve with a hunk of buttered bread.