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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
2 large zucchini, coarsely chopped (4 cups) |
2 (13 3/4 ounce) cans chicken broth |
2 celery ribs, sliced |
1 medium onion, sliced |
1 cup water |
1/4 cup minute tapioca |
1 large garlic clove, minced |
3/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup half-and-half |
Directions:
1. MIX all ingredients except half-and-half in large saucepan. Let stand 5 minutes.
2. BRING to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.
3. PLACE, in batches, in blender container; cover. Blend until smooth. Return to saucepan. Stir in half-and-half. Reheat to serve warm or refrigerate in tightly covered container to serve chilled.
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