| Cuisine: American | Type: Soup | Serves: 4 |
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Source:
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EatingWell |
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Attributes:
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Healthy |
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Comments:
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This is a great summer soup, served chilled, and a great way to get rid of those extra zucchini. |
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Serving Suggestions:
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Ingredients:
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3 cups reduced-sodium chicken broth 1-1/2 pounds zucchini (about 3 medium), cut into 1 inch pieces 1 tbs. chopped fresh tarragon or dill or 1 tsp. dried 3/4 cup shredded reduced-fat Cheddar cheese (3 ounces) 1/4 tsp. salt 1/4 tsp. freshly ground black pepper |
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Instructions:
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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 are tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in the cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled. |
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Related recipes:
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None |
2005-08-07