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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Eating Well. Ingredients:
3 cups chicken broth |
1 1/2 lbs zucchini, cut into 1-inch pieces (about 3 medium) |
1 tablespoon chopped fresh tarragon or 1 tablespoon dill or 1 teaspoon dried dill |
3/4 cup shredded cheddar cheese (3 oz) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
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, 7-10 minutes.
2. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
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