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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When zucchini isin season, shred andfreezeit in batches just large enough to prepare thissoup any time of year. Try it topped with a dollop of sour cream as a first course orthe main attraction for lunch. Deliciossso!!! Ingredients:
4 cups zucchini, shredded |
2 tablespoons butter |
1 potato, large, peeled and cut |
1 leek, small thinly sliced |
1/2 chicken broth |
1 tablespoon fresh tarragon |
1/2 cup half-and-half |
sour cream, doll up |
Directions:
1. Scrub zucchini well before cutting or shredding.
2. Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
3. Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
4. Put mixture into blender or food processor. Puree until smooth.
5. Return to saucepan. Add herbs. Add half-and-half. Reheat.
6. Serve hot with a spoonful of sour cream on top of each serving.
7. Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.
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