Jodees Zucchini Soup Recipes
JODEE'S ZUCCHINI SOUP
This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving.
Provided by mersaydees
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large soup pot, melt the butter and saute the onion in it until golden.
- Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
- Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
- Add the half-and-half, and allow mixture to cool.
- Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
- Refrigerate for a minimum of 4 hours, to allow flavors to blend.
- Serve hot or cold.
Nutrition Facts : Calories 107.5, Fat 8.3, SaturatedFat 5, Cholesterol 20.9, Sodium 426.3, Carbohydrate 5.4, Fiber 1.2, Sugar 2.4, Protein 3.8
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