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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From EatingWell, August/September 2005 A good soup for a hot summer night when you have a zucchini glut. Be sure to increase seasoning if serving cold. Ingredients:
3 cups reduced-sodium chicken broth |
1 1/2 lbs zucchini (about 3 medium) |
1 tablespoon chopped fresh tarragon or 1 tablespoon dill |
3/4 cup shredded reduced-fat cheddar cheese (3 ounces) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
2. Cover and refrigerate for up to 3 days. Serve chilled or reheat.
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