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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . Serve hot or cold. Made creamy with cheddar cheese. 1/2 Carbohydrate Serving. **Ingredients: chicken broth zucchini, fresh or dried tarragon or dill Cheddar cheese salt freshly ground pepper cvt Ingredients:
3 c reduced-sodium fat free chicken broth |
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces |
1 tbsp. chopped fresh tarragon or dill or 1 tsp. dried |
3 ounces (3/4 c) shredded reduced-fat cheddar cheese |
1/4 tsp. salt |
1/4 tsp. freshly 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.
2. Puree in a blender (see Tip), 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.
3. Cover and refrigerate for up to 3 days. Serve chilled or reheat.
4. Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
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