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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a great soup for using the last of the zucchini from your garden . For lunch or dinner, good served with crusty french bread. Ingredients:
2 large (10-inch size) fresh zucchini, about 5 cups chunks, or 4 cups shredded |
2 tbsp. butter or margarine |
1 large new potato, peeled and cut into chunks |
1 small leek or 3 green onions, thinly sliced |
1/2 cup water or chicken broth |
1 tbsp. fresh tarragon or savory or about 1 1/2 tsp. dried |
1/2 cup half-and-half |
sour cream to serve with soup |
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 min. on high heat, shaking pan occasionally to prevent sticking on the bottom.
3. Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 min.
4. Put mixture into blender or food processor. Puree until smooth. Return to saucepan. Add herbs. Add half-and-half. Reheat.
5. Serve hot with a spoonful of sour cream on top of each serving.
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