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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have found it better to add the zucchini and potatoes together along with the broth and simmer until soft. Makes it easier when blending, too. Enjoy. Ingredients:
1 tablespoon butter |
1 medium onion, chopped |
3 1/2 cups zucchini, grated |
2 cups potatoes, grated |
2 cups chicken broth |
1 cup evaporated milk (or 3/4 cup water & 2/3 cup dry skim milk) |
1 pinch basil |
1 pinch thyme |
1 bay leaf |
fresh chives (for garnish) |
Directions:
1. In 3 quart casserole, cook butter and onions covered on high 2-3 minutes.
2. Add potatoes and herbs. Cover, cook high 6-8 minutes. Stir once.
3. Add zucchini. Cover, cook high 4-6 minutes. Stir once.
4. Puree in blender. (Note: Remove bay leaf first!).
5. Return to casserole with broth. Cover and cook on high 6-8 minutes. Stir once or until boiling.
6. Add milk, salt and pepper to taste. Garnish with chives.
7. Serve hot or cold. Can add bacon bits or hot dogs.
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