Zucchini And Rosemary Soup
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
50
Sourness
33
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1 tbsp
Vegetable Oil1 large
Onion (chopped)2 tsps
Rosemary (minced fresh)6 cups
Chicken Stock1
CroutonDirections:
1
Melt butter with oil in heavy large saucepan over medium-high heat
2
Add onion; sauté until translucent, about 5 minutes
3
Mix in garlic and rosemary
4
Add stock and potato; bring to boil
5
Reduce heat and simmer 10 minutes
6
Add sliced zucchini; simmer until tender about 15 minutes
7
Working in batches, puree in blender
8
Season with salt and pepper
9
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds
10
Drain
11
Rewarm soup over medium heat
12
Ladle into bowls
13
Top with zucchini and croutons
14
Sprinkle with green onions
15
Melt butter with oil in heavy large saucepan over medium-high heat
16
Add onion; sauté until translucent, about 5 minutes
17
Mix in garlic and rosemary
18
Add stock and potato; bring to boil
19
Reduce heat and simmer 10 minutes
20
Add sliced zucchini; simmer until tender about 15 minutes
21
Working in batches, puree in blender
22
Season with salt and pepper
23
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds
24
Drain
25
Rewarm soup over medium heat
26
Ladle into bowls
27
Top with zucchini and croutons
28
Sprinkle with green onions