Zucchini Soup I

This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 133 Calories

Ingredients

• 2 tablespoons margarine
• 2 potatoes, peeled and diced
• 2 onions, chopped
• ¼ teaspoon dried rosemary
• ¼ teaspoon ground white pepper
• 4 cups chicken broth
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• 1 cup whole milk
• 1 tablespoon soy sauce
• ¼ cup dry potato flakes
• 8 zucchinis, chopped
• 4 tablespoons chopped fresh dill weed

Recipe Instructions

Step 1

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

Step 2

In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.

Step 3

When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.