Zucchini Soup with Herbs
Prep Time: 15 minutes | Cook Time: 5 minutes
Ingredients:
Yield: 4 servings
Ingredients:
- 1 ½ pounds of zucchini (ca. 3 medium), cut into 1-inch pieces
- ¾ cup of shredded reduced-fat cheddar cheese (ca. 3 ounces)
- 3 cups of reduced-sodium chicken broth
- ¼ tablespoon of freshly chopped tarragon or dill, ¼ tablespoon salt
- ¼ tablespoon of pepper (ideally freshly grounded)
Yield: 4 servings
Directions:
Tip: you can also leave the cheese out; eat with bread and butter for maximum taste.
- Put zucchini and tarragon/dill in medium non-stick saucepan. Heat pan up over high heat. Reduce heat to simmer, and cook (uncovered) until zucchini is tender (about 7-10 minutes).
- Puree mixture in a blender (if necessary in batches), until you have a smooth soup-mass.
- Place the soup-mass in the pan and heat up over medium heat. Slowly stir in cheese , remove heat and season with salt and pepper as desired.
- Serve hot or chilled.
Tip: you can also leave the cheese out; eat with bread and butter for maximum taste.