Zucchini and Rosemary Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons (1/4 stick) butter |
1 tablespoon vegetable oil |
1 large onion, chopped |
2 garlic cloves, sliced |
2 teaspoons minced fresh rosemary |
6 cups chicken stock or canned low-salt broth |
1 russet potato, peeled, sliced |
3 medium zucchini, thinly sliced |
1 zucchini, cut into 1/2-inch cubes |
croutons |
chopped green onions |
Directions:
1. Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
2. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
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