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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, ...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.' Cooking time doesn't include the 4 hours refrigeration before serving. Ingredients:
1/4 cup butter |
1 medium onion, chopped |
1 1/2 lbs zucchini, washed and sliced |
28 ounces chicken broth |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon ground nutmeg |
1/2 cup half-and-half |
Directions:
1. In large soup pot, melt the butter and saute the onion in it until golden.
2. Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
3. Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
4. Add the half-and-half, and allow mixture to cool.
5. Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
6. Refrigerate for a minimum of 4 hours, to allow flavors to blend.
7. Serve hot or cold.
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