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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I'll try this one when the zucchini comes in this Summer! Ingredients:
1/4 cup butter |
1/2 lb carrot, finely shredded |
8 green onions, minced |
2 small zucchini, finely shredded |
1 tablespoon tarragon, fresh, minced |
1/2 garlic clove, minced |
1 cup frozen tiny peas, thawed |
4 cups chicken stock |
1 cup yogurt |
salt & freshly ground black pepper |
Directions:
1. Melt butter in a 4 quart saucepan over medium heat.
2. Add carrots,onions,zuchinni,tarragon,basil and garlic.
3. Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often.
4. Add peas and stock,increase heat to high and bring to a boil.
5. Transfer to a bowl and cool completely.
6. Stir in yogurt,cover and chill.
7. Season with salt and pepper just before serving.
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