Zucchini-Pea Soup
(from Jane Brody’s Good Food Gourmet)

2 cups fresh or frozen peas
Boiling water to cover
2 cups chicken broth
1–2 onions, peeled, thinly sliced (1½–2 cups)
¼ cup minced parsley
½ tsp. oregano
½ tsp. chervil, if available
Salt to taste
Black pepper, freshly ground
2 lbs. zucchini, unpeeled and thinly sliced
1 Tb. sugar
2 tsp. drained prepared horseradish
1 tsp. lemon juice
2 cups skim or low-fat milk

In a small saucepan cook the peas in the boiling water until they are tender. Drain and set aside. In a larger saucepan combine the broth, onion, parsley, oregano, chervil, salt, and pepper. Bring mixture to a boil, add the zucchini, and cook over medium heat for 5 minutes until the zucchini is tender.

Add the reserved peas to the zucchini mixture and purée. Add the sugar, horseradish, and lemon juice and blend the soup until it is smooth. Transfer the soup to a bowl and stir in the milk. Cover the bowl and refrigerate the soup for at least 5 hours. Taste and adjust seasonings before serving.

Posted by Susan Tornheim