Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid. | 2. Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed. | 3. Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil. | 4. Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	4			9.24	1.3684	1.1924	0.17600000000000002
water	2	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
cilantro leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
purpose flour	1	tablespoon		-	-	-	-
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cilantro leaf				0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.