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Equally good hot or
cold...
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2 Tbs |
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unsalted
butter |
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1 Tbs |
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olive oil |
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1 medium |
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yellow
onion, finely chopped |
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1¾ lbs |
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zucchini,
sliced |
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3½ cups |
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chicken
stock (or broth) |
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2 Tbs |
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finely
chopped fresh oregano |
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½ tsp |
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salt |
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¼ tsp |
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finely
ground pepper |
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½ cup |
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half and
half cream |
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1 Tbs |
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finely
chopped fresh oregano for garnish |
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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. |
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2 |
Add stock and 2 Tbs.
oregano and bring to simmer. Cover and cook for 30
minute, or until tender. |
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3 |
For a coarse
texture, pulse soup in a food processor fitted with the
steel blade. For a fine texture, puree in a blender. |
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4 |
Return to saucepan.
Add salt and pepper. Add half and half. Taste for
seasoning. Garnish with remaining oregano and serve. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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122.56 |
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Calories From Fat (63%) |
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77.73 |
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% Daily Value |
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Total Fat
8.84g |
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14% |
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Saturated Fat 4.27g |
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21% |
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Cholesterol
17.64mg |
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6% |
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Sodium
441.46mg |
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18% |
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Potassium
531.39mg |
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15% |
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Carbohydrates
8.38g |
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3% |
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Dietary Fiber 2.92g |
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12% |
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Sugar 3.20g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
5.46g |
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Protein
3.93g |
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8% |
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WW Points 2.5
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Cooking Tips |
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*Makes 6 cups or 4 bowls of
soup. |
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**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. |
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Recipe Source |
| The
Cuisine of California |