 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
When zucchini is in season, shred and freeze it in batches just large enough to prepare this soup any time of the year. Try it topped with a dollop of sour cream as a first course or the main attraction for lunch. Ingredients:
5 cups fresh zucchini, shredded |
2 tablespoons butter |
1 large new potato, peeled and cut into chunks |
1 small leeks or 3 green onions, thinly sliced |
1/2 cup water or 1/2 cup chicken broth |
1 tablespoon fresh tarragon |
1/2 cup half-and-half |
sour cream to serve with soup |
Directions:
1. Scrub zucchini well before cutting or shredding.
2. Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
3. Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
4. Put mixture into blender or food processor, Puree until smooth.
5. Return to saucepan. Add herbs. Add half-and-half. Reheat.
6. Serve hot with a spoonful of sour cream on top of each serving.
7. Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.
|
|