Zucchini and rosemary soup
Zucchini and rosemary soup recipe in the zucchini category
Recipe ingredients:
- 2 tablespoon butter, 1/4 stick
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, sliced
- 2 teaspoons minced fresh rosemary
- 6 cups chicken stock or canned low salt broth
- 1 russet potato, peeled, sliced
- 3 medium zucchini, thinly sliced
- 1 zucchini, cut into 1/2 inch cubes
- Croutons
- Chopped green onions
Recipe method:
- Melt butter with oil in heavy large saucepan over medium−high heat.
- Add onion. Saute until translucent, about 5 minutes.
- Mix in garlic and rosemary.
- Add stock and potato. Bring to boil.
- Reduce heat and simmer 10 minutes.
- Add sliced zucchini.
- Simmer until tender about 15 minutes.
- Working in batches, puree in blender.
- Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds.
- Drain. Rewarm soup over medium heat.
- Ladle into bowls.
- Top with zucchini and croutons.
- Sprinkle with green onions.
Tags: rosemary, soup, recipe, zucchini, recipes, cooking