Quick Cream of Zucchini Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Because this soup is very easy to prepare, I reach for it often in the summer when I'm busy playing volleyball and baseball. It's also a great way to use up excess zucchini. Ingredients:
2 cups sliced zucchini |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1 tablespoon butter |
2 cups chicken broth |
3/4 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 to 1/2 teaspoon garlic powder |
2 cups milk |
paprika and additional zucchini, optional |
Directions:
1. In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly.
2. Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired. Yield: 4 servings.
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