Ingredients:
- 3 cups reduced-sodium chicken broth
- 1 1/2 lbs. zucchini (about 3 medium), cut into 1-inch pieces
- 1 Tbsp. chopped fresh tarragon or dill or 1 tsp. dried
- 3/4 cup shredded reduced-fat Cheddar cheese (3 oz.)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
Directions:
Place broth, zucchini, and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper. Serve hot or chilled.
| Servings: | 4 |
| Time: | 20 Minutes Preparation Time |
Source: http://www.Lifescript.com
By LRP from LWL, MA
(Archived Sep 07, 2010)Zucchini Soup
Tip: Zucchini Soup
Ingredients:
- 1 lb. zucchini, thickly sliced
- 1 med. onion, chopped
- 1 can chicken broth (14oz.)
- 1 tsp. curry powder
Directions:
Cook zucchini and onion in chicken broth in medium saucepan until tender. Puree' in blender container. Combine with curry powder in saucepan. Cook just until heated through. 4 servings.
By Robin from Washington, IA
(Archived Apr 19, 2010)Zucchini Soup
Recipe: Zucchini Soup
Ingredients:
- 2 cups sliced zucchini
- 2 cups water
- 3 chicken bouillon cubes
- 1 cup milk
Directions:
Combined water and bouillon cubes in a saucepan. Add sliced zucchini to saucepan mixture. Heat until the zucchini is tender. Pour mixture into blender and puree. Return pureed mixture to pan and add milk. Heat to serving temperature. Serves 4.
By Sandy from Graettinger, IA
(Archived Jan 13, 2010)Zucchini Soup
Recipe: Zucchini Soup
Ingredients
- 5-7 zucchini
- 1 large white onion
- 1 stick butter
- 2 cups homemade chicken stock
- 2-3 cups buttermilk
- cilantro, to taste
- salt
Directions
Dice onion and saute in butter. Add sliced zucchini and chicken stock; simmer all in kettle until tender. Cool slightly. Puree in blender, alternating between liquid from chicken stock in kettle and buttermilk. Add cilantro to taste. I use lots and either fresh of dried will work fine. Add more or less buttermilk according to the consistency you prefer. I like my soup with body. Add salt to taste. Serve warm or chilled.
By Robin from Washington, IA
(Archived Jul 07, 2009)Zucchini Soup
Recipe: Zucchini Soup
This is a very different recipe I've tried and thought it was good. Zucchini is a great green vegetable for someone on a high fiber diet.
Ingredients:
- 1 medium onion, chopped
- 1 tablespoon butter or margarine
- 4 to 6 medium zucchini, sliced
- 1 large potato, peeled and diced
- 1/4 tsp. thyme
- 1/4 tsp. rosemary
- 1/4 tsp. basil
- 1/4 tsp. salt
- 1/8 tsp.pepper
- 6 cups chicken broth
- 1 cup skim milk
Directions:
In a large fry pan saute onion in hot butter. Add zucchini, potato, herbs, salt and pepper. After mixture is hot, cook 3 minutes; stir occasionally. Add broth; simmer for 15 minutes. Puree in blender. Return mixture to saucepan. Add milk; heat slightly. Serve hot or cold.
Source: A friend Judy
By Raymonde Gauthier from Norh Bay, Ontario
(Archived Apr 29, 2009)Zucchini Soup
Recipe: Zucchini Soup
Ingredients
- 1 1/2 lb. zucchini
- 1/2 cup sliced shallots or green onions
- 3 Tbsp. butter
- 6 cups chicken broth
- 1 1/2 tsp. vinegar
- 3/4 tsp. dried dill weed or tarragon
- 4 Tbsp. quick cooking farina or Cream of Wheat
- 1/2 cup sour cream
Directions
Wash zucchini; cut off tips of both ends; then cut into 1/2 inch chunks. Cook sliced shallots or onions slowly in butter about 5 minutes until tender, but not brown. Add zucchini, chicken broth, vinegar and dill weed. Bring to a boil. Stir in farina or Cream of Wheat. Simmer partially covered for 20-25 minutes. puree in blender and return soup to pan. Thin with more liquid if necessary. Season carefully with salt and pepper. Beat in sour cream just before serving.
By Robin from Washington, IA
(Archived Apr 29, 2009)Zucchini Soup
Recipe: Zucchini Soup
Ingredients
- 5-7 zucchini
- 1 large white onion
- 1 stick butter
- 2 cups homemade chicken stock
- 2-3 cups buttermilk
- cilantro, to taste
- salt
Directions
Dice onion and saute in butter. Add sliced zucchini and chicken stock; simmer all in kettle until tender. Cool slightly. Puree in blender, alternating between liquid from chicken stock in kettle and buttermilk. Add cilantro to taste. I use lots and either fresh of dried will work fine. Add more or less buttermilk according to the consistency you prefer. I like my soup with body. Add salt to taste. Serve warm or chilled.
By Robin from Washington, IA