ZUCCHINI- FRESH OREGANO SOUP
www.RecipeGirl.com
2 Tbs unsalted butter
1 Tbs olive oil
1 medium yellow onion, finely chopped
1¾ lbs zucchini, sliced
3½ cups chicken stock/ broth (or vegetable)
2 Tbs finely chopped fresh oregano
½ tsp salt
¼ tsp finely ground pepper
½ cup half and half cream
1 Tbs finely chopped fresh oregano for garnish
1. In a 3-quart saucepan, heat butter and oil. Add onion and sauté over low heat, stirring occasionally, until translucent. Add zucchini and continue sautéing for 2 minutes.
2. Add stock and 2 Tbs. oregano and bring to simmer. Cover and cook for 30 minute, or until tender.
3. For a coarse texture, pulse soup in a food processor fitted with the steel blade. For a fine texture, puree in a blender.
4. Return to saucepan. Add salt and pepper. Add half and half. Taste for seasoning. Garnish with remaining oregano and serve.
Servings: 6
Nutritional Information
Per Serving
Calories 123
Calories from Fat 78
Total Fat 9g
Saturated Fat 4.25g
Cholesterol 18mg
Sodium 441g
Potassium 531mg
Carbohydrates 8.5g
Dietary Fiber 3g
Sugar 3.2g
Net Carbs 5.5g
Protein 4g
WW POINTS: 4
Cooking Tips
*Makes 6 cups or 4 bowls of soup.
**Try serving this soup chilled rather than hot. Don’t add the half and half. Chill after processing and serve with a dollop of nonfat plain yogurt.
Recipe Source: The Cuisine of California
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RATE THIS RECIPE[ratings]
“We used our leftover zucchini for this soup recipe. The ingredients were easy- just had to pick up some fresh oregano. This was DELICIOUS!! It would also be great served as a starter for a dinner party.”
-San Diego, CA
