Zucchini Soup I
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Margarine1 tsp
Dried Thyme1 tsp
Dried Rosemary1 tsp
Dried Basil1 tsp
Ground White Pepper4 cups
Chicken Broth1 cup
Whole Milk1 cup
Potato Flakes (dry)1 tbsp
Soy Sauce4 tbsps
Dill Weed (chopped fresh)Directions:
1
In a large frying pan, melt butter or margarine; add onion and saute until translucent
2
Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes
3
In a medium-sized cooking pot, add broth and bring to boil
4
Add zucchini/potato mixture; reduce heat and simmer about 15 minutes
5
When cooked, puree in food processor or blender in batches
6
Return to cooking pot, add milk and bring just to boil, but do not boil
7
Add instant mashed potato flakes and soy sauce and stir well
8
Adjust seasonings to taste
9
Garnish with dill weed
10
Soup may be served hot or chilled