Herb Zucchini Soup

1. 1

   Scrub zucchini well before cutting or shredding.

2. 2

   Heat butter in large saucepan.

3. 3

   Add zucchini, potato and leek or onions.

4. 4

   Cover.

5. 5

   Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.

6. 6

   Add water or broth.

7. 7

   Lower heat to medium low.

8. 8

   Simmer until potato is tender, about 15 minute.

9. 9

   Put mixture into blender or food processor, Puree until smooth.

10. 10

    Return to saucepan.

11. 11

    Add herbs.

12. 12

    Add half-and-half.

13. 13

    Reheat.

14. 14

    Serve hot with a spoonful of sour cream on top of each serving.

15. 15

    Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.