Zucchini and Rosemary Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Stolen from Martha's bulletin board.. don't tell anyone. Ingredients:
2 tablespoons butter |
1 tablespoon vegetable oil |
1 large onion, chopped |
2 cloves garlic, sliced |
2 teaspoons minced fresh rosemary |
6 cups chicken broth or 6 cups vegetable broth |
1 russet potato, peeled,sliced |
3 medium zucchini, thinly sliced |
1 zucchini, cut into 1/2 inch cubes |
crouton |
chopped green onion |
Directions:
1. Melt butter with oil in heavy large saucepan over medium-high heat.
2. Add onion; sauté until translucent, about 5 minutes.
3. Mix in garlic and rosemary.
4. Add stock and potato; bring to boil.
5. Reduce heat and simmer 10 minutes.
6. Add sliced zucchini; simmer until tender about 15 minutes.
7. Working in batches, puree in blender.
8. Season with salt and pepper.
9. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
10. Rewarm soup over medium heat.
11. Ladle into bowls and top with zucchini and croutons.
12. Sprinkle with green onions.
|
|