Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light June 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

125 calories; calories from fat 25%; fat 3.5g; saturated fat 0.5g; mono fat 1.7g; poly fat 1g; protein 5.5g; carbohydrates 19.2g; fiber 3.4g; iron 1.4mg; sodium 558mg; calcium 45mg.
Advertisement