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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wanted a simple first course soup. Not to over power my main entrée. My guests said I had to post this. Even hubby liked it & he hates veggies-surprised me. Ingredients:
1/4 cup margarine or 1/4 cup butter |
1 cup onion, sliced |
1 cup potato, diced |
3 cups shredded zucchini |
1/2 cup shredded carrot |
1 quart chicken broth or 1 quart chicken stock |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
sour cream, as garnish (optional) |
Directions:
1. In a 2-quart pot sauté onion and carrots in butter until onion is clear.
2. Add potatoes, zucchini, broth, pepper and garlic powder.
3. Bring to a simmer.
4. Simmer 1/2 hour or until potatoes are tender.
5. Puree all in a blender or food processor.
6. Serve hot or chilled.
7. Add a dollop of sour cream, if desired.
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