Free Online Recipes
 |  

Sign Up login
 
 

Herbed Zucchini Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Herbed Zucchini Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 (1 1/4 cup each)
Preptime   20 min.

Ingredients
3 cups vegetable broth
1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese, (3 ounces)
1/4 teaspoon salt
 

Instructions
1.Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Tips & Notes Make Ahead Tip- Cover and refrigerate for up to 3 days. Serve chilled or reheat. Tip- Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Nutrition Per serving- 115 calories; 5 g fat (3 g sat, 0 g mono); 19 mg cholesterol; 7 g carbohydrates; 10 g protein; 2 g fiber; 448 mg sodium; 0 mg potassium. 1/2 Carbohydrate Serving Exchanges- 1 1/2 vegetable, 1 medium-fat meat, 1/2 Carbohydrate Serving


Originally Submitted
4/26/2010





0 Out of 5 from 0 reviews

You can add this Herbed Zucchini Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.