Zucchini Soup

1. 1

   Slice zucchini and cut into quarters.

2. 2

   Cook in 2-quart pot in 1 cup of broth.

3. 3

   Cook about 6 minutes or until crispy tender.

4. 4

   Add 3 tablespoons chopped scallion greens one more minute.

5. 5

   Drain broth back into remaining broth and set aside in small bowl.

6. 6

   Peel rest of zucchini and chop.

7. 7

   Chop rest of scallions and their tops. Simmer in butter until soft.

8. 8

   Add broth.

9. 9

   Add heaping tablespoonful of chopped pimento to reserved broth.

10. 10

    Add remaining pimento to pot mixture.

11. 11

    Cover and simmer 15 minutes.

12. 12

    Put through blender; add salt and pepper to taste.

13. 13

    Serve with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.