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2 c. chicken broth (see note)
1 1/2 c. thinly sliced onions
1/4 c. chopped parsley
1/4 tsp. dried oregano
1/4 tsp. dried chervil (optional)
Salt to taste (optional)
1/4 tsp. pepper
2 lb. zucchini, thinly sliced (8 c.)
2 c. fresh or frozen green peas (if using fresh, buy 2 lb. unshelled)
1 tbsp. granulated sugar
2 tsp. drained prepared horseradish
1 tsp. lemon juice
1 c. skim or low-fat milk
In a large saucepan, bring the broth, onion, parsley, oregano, chervil, salt and pepper to a boil. Add zucchini and peas, and cook over medium heat 8-10 minutes until the vegetables are tender. Add the granulated sugar, horseradish and lemon juice. Puree the mixture in batches in a blender or food processor until smooth. Pour into a bowl and stir in milk. Cover and refrigerate soup for at least 5 hours or until chilled. Makes 7 cups.
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