Zucchini Soup With Herbs

1. 1

   Scrub zucchini well before cutting or shredding.

2. 2

   Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.

3. 3

   Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.

4. 4

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

5. 5

   Return to saucepan. Add herbs. Add half-and-half. Reheat.

6. 6

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

7. 7

   Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.