Directions:
- 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 until smooth.
- Slowly stir in cheese until it is incorporated.
- Remove from heat and season with salt and pepper.
- Serve hot or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1089.59 Kcal (4562 kJ) | ||
| Calories from fat | 63.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 76.22mg | 25% | |
| Sodium | 12834.46mg | 535% | |
| Potassium | 2821.17mg | 60% | |
| Total Carbs | 92.34g | 31% | |
| Sugars | 69.3g | 277% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 168.03g | 336% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 1mg | 5% | |
| Calcium | 4862.1mg | 486% | |
| Amount Per 100 g | |||
| Calories | 75.16 Kcal (315 kJ) | ||
| Calories from fat | 4.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 11% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 25% | |
| Sodium | 885.27mg | 535% | |
| Potassium | 194.59mg | 60% | |
| Total Carbs | 6.37g | 31% | |
| Sugars | 4.78g | 277% | |
| Dietary Fiber | 0.04g | 2% | |
| Protein | 11.59g | 336% | |
| Vitamin C | 0.8mg | 20% | |
| Iron | 0.1mg | 5% | |
| Calcium | 335.4mg | 486% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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