Zucchini soup
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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