Creamy Cajun Zucchini And Potato Soup Recipes
ZUCCHINI/POTATO SOUP
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY CAJUN ZUCCHINI AND POTATO SOUP
My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.
Provided by Sgt. Pepper
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a pan, add onions and garlic.
- Sauté for 5 minutes and then add potatoes.
- Take about 100g potatoes after 8-10 minutes and put aside.
- Add zucchini and cook for 3 minute.
- Meanwhile heat chicken broth, herbs and spice in a pot.
- Add vegetables from the pan and bring to boil.
- Reduce heat and leave to cook for 40 minutes.
- Fill in a blender and puree.
- Reheat the soup and add the cream.
- Do not boil!
- Serve in bowls decorated with the leftover potato cubes.
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