This soup is gluten-free adaptable– please see tips at the end of the recipe…
Yield: 6 servings
Prep Time: 25 min
Cook Time: 45 min
This soup is the perfect starter for a dinner party, and a great way to use up an excess of zucchini...
2 Tablespoons unsalted butter
1 Tablespoons olive oil
1 medium yellow onion, finely chopped
1 3/4 pounds zucchini, sliced
3 1/2 cups chicken or vegetable broth
2 Tablespoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup half & half cream
1 Tablespoon 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 Tablespoons oregano and bring to simmer. Cover and cook for 30 minutes, 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 to heat up again. Add salt and pepper. Add half and half. Taste for seasoning. Garnish with remaining oregano and serve.
*If preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
*Makes 6 cups or 4 bowls of soup.
*In the summertime, you can serve 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.
Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 123
Fat per serving: 9g
Saturated Fat per serving: 4.25g
Sugar per serving: 3.2g
Fiber per serving: 3g
Protein per serving: 4g
Cholesterol per serving: 18mg
Carbohydrates per serving: 8.5g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 4
Source: RecipeGirl.com (via The Cuisine of California)