Friday, August 28, 2009

Zucchini Soup

Light. Healthy. Refreshing hot or cold.

Puree 3 chopped zucchini,
3 cups chicken stock,
3 cloves garlic,
and generous sprigs of your favorite herbs:
I suggest tarragon, chives, & thyme.

I recommend pureeing this in two batches.

Pour into saucepan and cook till bubbling. Add salt and pepper.

Serve, topped with grated parmesan cheese. If you're not calorie-conscious, add a swizzle of heavy cream.

Serves 4. Any leftovers can be enjoyed chilled tomorrow.

adapted from the Eating Well Diet Cookbook

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