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Zucchini Soup
Ingredients:
1 lb. zucchini, cut into 1" chunks
1/2 c. finely minced onion
1 tsp. margarine
1.4 tsp. black pepper
1/4 tsp. basil
1/4 tsp. tarragon
1/4 tsp. thyme
1 tsp. soy sauce
2 c. low-fat milk, heated but not scalding
1 lb. zucchini, cut into 1" chunks
1/2 c. finely minced onion
1 tsp. margarine
1.4 tsp. black pepper
1/4 tsp. basil
1/4 tsp. tarragon
1/4 tsp. thyme
1 tsp. soy sauce
2 c. low-fat milk, heated but not scalding
Directions:
Steam the zucchini until tender. In a large saucepan, saute the onion in the margarine. Add the seasonings to the onion; stir in the zucchini. Remove from the heat and puree the vegetable mixture in a food processor or blender until smooth. Return to pan and slowly stir in the milk. Cook over low heat until warm. Serve warm or cold.
Steam the zucchini until tender. In a large saucepan, saute the onion in the margarine. Add the seasonings to the onion; stir in the zucchini. Remove from the heat and puree the vegetable mixture in a food processor or blender until smooth. Return to pan and slowly stir in the milk. Cook over low heat until warm. Serve warm or cold.
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