Zucchini Bisque
This recipe comes from "The Kraft Cookbook"
This delicate, creamy soup is equally appealing hot or cold
An excellent summer recipe, using garden-fresh zucchini.
2 cups chopped zucchini
1 cup water
1/2 cup tomato juice
1 tablespoon chopped onion
1 chicken bouillon cube
1/8 teaspoon basil
1 8-oz. pkg. Philadelphia brand cream cheese, cubed
In saucepan, combine ingredients, except cream cheese.
Cover, simmer for 20 minutes.
Pour into blender.
Add cream cheese; blend until smooth.
Return to saucepan; heat thoroughly.
6 1/2-cup servings.