Spring herb soup

Yield: 1 servings

Measure Ingredient
1 large Spanish onion; chopped
2 tablespoons Olive oil
1 kilograms Zucchini
3½ cup Chicken or vegetable stock
1 cup Fresh coriander leaves
1 cup Fresh parsley leaves
1 cup Fresh basil leaves
Juice and zest of 1 lemon
1 cup Farmhouse milk
Freshly ground black pepper
3 Roma tomatoes; finely diced
3 slices Stale bread
1 tablespoon Olive oil
½ bunch Chives; to serve

In a large saucepan, heat the oil and add the chopped onion. Cook until the onion softens then add the chopped zucchini and herbs, stirring well to incorporate, then continue to cook for 5 minutes.

Add the chicken or vegetable stock and simmer for 20 minutes until the zucchini is tender. Add the remaining fresh herbs and stir briefly.

Add the lemon juice, zest and milk then puree the soup with a food processor or "wand" until smooth.

To make the croutons, remove the bread crusts and dice the bread. Heat the oil in a small frypan and add the bread cubes and fry until golden brown, seasoning to taste with salt and pepper.

Serve the soup at room temperature or chilled, garnished with the croutons, diced tomatoes and chives.

Converted by MC_Buster.

Per serving: 838 Calories (kcal); 46g Total Fat; (46% calories from fat); 23g Protein; 97g Carbohydrate; 1mg Cholesterol; 475mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 10 ½ Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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