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SOUPS
Zucchini and Rosemary Soup
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Zucchini
and Rosemary Soup |
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Simple and
flavorful...
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2
Tbs |
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butter |
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1
Tbs |
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vegetable oil |
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1
large |
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onion, chopped |
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2
cloves |
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garlic, sliced |
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2
tsp |
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minced fresh rosemary |
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6
cups |
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chicken broth |
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1
medium |
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russet potato, peeled and sliced |
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3
medium |
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zucchini, thinly sliced |
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1
medium |
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zucchini, cut into ˝" cubes |
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croutons |
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green onions |
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1 |
Melt butter
with oil 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. |
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2 |
Cook cubed
zucchini in saucepan of boiling salted water for
30 seconds. Drain. Re-warm soup over medium
heat. Ladle into bowls. Top with zucchini and
croutons. Sprinkle with green onions. |
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Servings: 8
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Recipe Source |
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Bon Appetit |
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