Directions:
- In a saucepan cook zucchini, shallots, and garlic in oil and butter over moderately low heat, stirring occasionally, until shallots are tender, about 5 minutes. Add scallions and all but 2 tablespoons chives and cook, stirring, until scallions are softened, about 2 minutes. Stir in broth and water and simmer 2 minutes.
- In a blender purée mixture (use caution when blending hot liquids). Pour soup through a fine sieve into cleaned pan, pressing hard on solids and discarding them. Heat soup over moderate heat, stirring, until hot and season with salt and pepper. Stir in remaining 2 tablespoons chives.
- Serve soup with Parmesan puffs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.8 Kcal (497 kJ) | ||
| Calories from fat | 55.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 10% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 875.36mg | 36% | |
| Potassium | 728.24mg | 15% | |
| Total Carbs | 10.73g | 4% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 55.6mg | 93% | |
| Iron | 1.6mg | 9% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 26.39 Kcal (110 kJ) | ||
| Calories from fat | 12.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 10% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 3% | |
| Sodium | 194.42mg | 36% | |
| Potassium | 161.74mg | 15% | |
| Total Carbs | 2.38g | 4% | |
| Sugars | 0.75g | 13% | |
| Dietary Fiber | 0.73g | 13% | |
| Protein | 0.9g | 8% | |
| Vitamin C | 12.3mg | 93% | |
| Iron | 0.4mg | 9% | |
| Calcium | 20.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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