Title: Cream of Zucchini Soup
Categories: Vegetables, Low fat
Yield: 6 Servings

1 c Minced onion
1/4 c Chopped green onions
2 ts Dark sesame oil
1/4 c Dry sherry
1/4 c Chopped parsley
1 c Chopped zucchini
1/4 c Chopped celery
4 c Defatted Chicken Stock
1/3 c Rolled oats
1 ts Salt -- or to taste
1/4 ts Dried thyme
1/4 ts White pepper
2 ts Chopped fresh dill

1. In a large pot over medium-high heat, saute onion and green onion in
sesame oil and sherry for 5 minutes, stirring frequently. Add parsley,
zucchini, and celery, and cook 10 minutes, stirring occasionally.

2. Pour in stock, and add oats, salt, thyme, white pepper, and dill. Bring
soup to a boil, then lower heat to medium and simmer, covered, for 20
minutes.

3. Transfer soup to a blender in small amounts and puree until thick and
smooth. Return to pot. Taste for seasoning, reheat, and serve.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip