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Recipe by: maodan
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2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped thinly
sliced
1 lg. carrot, scraped thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled cut into
quarters lengthwise thinly sliced
Salt (opt.) pepper (to taste)
*May be made with low salt chicken bouillon granules. In heavy soup kettle melt butter or margarine and saute onions, celery and carrot until soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired. Serves 6. (May add more carrot and celery.)
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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