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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great warm or chilled, summer garden favorite, from Eating Well Mag Ingredients:
3 cups reduced-sodium chicken broth |
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces |
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried |
3 ounces (3/4 cup) shredded fat free cheddar cheese |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.
2. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
3. Puree until smooth.
4. Slowly stir in cheese until it is incorporated.
5. Remove from heat and season with salt and pepper.
6. Serve hot or chilled.
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