Creamy Zucchini Soup with Mixed Herbs

Creamy Zucchini Soup with Mixed Herbs Recipe
Karry Hosford
Parsley, tarragon, and chives are tossed with a light dressing and floated atop the soup on crostini. Pureeing the soup gives it body. Use extra caution when blending hot ingredients by holding a towel over the blender lid.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 125
Caloriesfromfat 25 %
Fat 3.5 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 1 g
Protein 5.5 g
Carbohydrate 19.2 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 558 mg
Calcium 45 mg

Ingredients

1 tablespoon olive oil, divided
1 1/2 cups chopped onion
2 garlic cloves, minced
9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
5 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
Cooking spray
1 garlic clove, halved
3/4 cup fresh flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
3 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.

Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.

Preheat oven to 400°.

Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400° for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.

Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.

Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.

Note:

Joanne Weir,

June 2002
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