Zucchini Soup

Zucchini Soup

MAKES 4 SERVINGS

  • 3 cups reduced-sodium chicken broth
  • 1½ pounds zucchini, (about 3 medium), cut into 1″ pieces
  • 1 tbsp of chopped fresh tarragon, or dill
  • ¾ cup shredded reduced-fat Cheddar cheese, (3 ounces)
  • 1/4  tsp of freshly ground pepper

 

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat.  Reduce to a simmer and cook (uncovered) until the zucchini is tender (7 to 10 minutes).  Puree in a blender in batches until smooth.  Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.  Remove from heat and season with pepper.  Serve hot or chilled.

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