Zucchini Soup
Another way to handle a summer’s worth of zucchini, from Karen’s recipe box. It is a pureed, creamy soup, eight zucchini at a time, seasoned with thyme, rosemary, and a generous amount of dill. A spoonful of potato flakes at the end thickens it up.
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 2 potatoes, peeled and diced
- 8 zucchini, chopped
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/2 teaspoon basil
- 1/4 teaspoon ground white pepper
- 4 cups chicken broth
- 1 cup milk
- 1/4 cup potato flakes
- 1 tablespoon soy sauce
- 4 tablespoons dill weed
Instructions
- In a large pan, melt the butter and saute the onions. Add the diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook 5 minutes.
- In a medium pot, bring the chicken broth to a boil. Add the zucchini mixture, reduce the heat, and simmer 15 minutes.
- When cooked, puree in a food processor or blender.
- Return to the pot, add the milk, and bring just to a boil (do not let it boil). Add the potato flakes and soy sauce, and stir.
- Garnish with dill weed.
Nutrition (estimated): about 150 calories per serving, based on 8 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
