ZUCCHINI & ROSEMARY SOUP
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2 Tbs butter
1 Tbs vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 tsp minced fresh rosemary
6 cups chicken (or vegetable) stock
1 medium russet potato, peeled and sliced
3 medium zucchini, thinly sliced
1 medium zucchini, cut into ½” cubes
croutons
green onions
1. Melt butter withoil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
2. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
Nutritional Information
Per Serving (without croutons)
Calories 89
Calories from Fat 44
Total Fat 5g
Saturated Fat 2g
Cholesterol 8mg
Sodium 381g
Potassium 430mg
Carbohydrates 10g
Dietary Fiber 2g
Sugar 2.5g
Net Carbs 8g
Protein 2.5g
WW POINTS: 2.5
Recipe Source: Bon Appetit
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