3 cups thinly sliced zucchini
1/2 cup chicken stock
1/2 cup cream soup
Method: Place zucchini, onion and chicken stock in a saucepan. Bring to boil and cook for 20 mins. until zucchini is tender and only a small amount of liquid is left. Rub through a sieve or vitamize. Pour zucchini puree in cream soup and reheat without boiling. Serve sprinkled with paprika.
Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.14.