Zucchini soup

Yield: 6 servings

Measure Ingredient
1 medium Onion -- chopped fine
1 tablespoon Light Olive Oil
5 mediums Zucchini -- sliced
¼ teaspoon Thyme
¼ teaspoon Rosemary
¼ teaspoon Basil
¼ teaspoon Salt
⅛ teaspoon Pepper
6 cups Chicken Broth
1 cup Skim Milk
2 tablespoons Dill, Plus Extra For Garnish
Minced

In a large pot saute onion in oil. Add zucchini, herbs, and salt and pepper; cook 3-4 mins, stirring occasionally. Add chicken broth and simmer for 15-20 mins. Puree in blender or food processor. Add milk and dill; then heat but do not boil. Serve hot or cold sprinkled with additional minced dill.

Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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