ZUCCHINI AND ROSEMARY SOUP
Make and share this Zucchini and Rosemary Soup recipe from Food.com.
Provided by Miraklegirl
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat.
- Add onion; sauté 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 and top with zucchini and croutons.
- Sprinkle with green onions.
Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6
ROSEMARY ZUCCHINI SOUP
This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.
Provided by Boomette
Categories Long Grain Rice
Time 44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
- Stir in zucchini and rosemary; cook for 6 minutes.
- Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
- In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.
ZUCCHINI AND ROSEMARY SOUP
Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté 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.
BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
ZUCCHINI WITH ROSEMARY AND GARLIC
Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss the zucchini into a large frying pan and add the olive oil. Stir.
- Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
- Add the crushed garlic and season with salt and freshly ground pepper.
- Serve warm as a side dish or on its own with some warm crusty bread.
HERBAL KLUSKI ZUCCHINI SOUP
This is a combination of beef/chicken broth zucchini soup with kluski noodles and small beef chunks. It has the herbal touch of thyme, rosemary, and basil. Garnish soup with dill.
Provided by Lois Mountz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until lightly browned, about 10 minutes.
- Combine onion, zucchini, chicken broth, beef broth, beef, basil, thyme, rosemary, and white pepper in a stockpot; simmer until beef is cooked through and zucchini is tender, about 30 minutes. Add more chicken broth if mixture becomes too thick.
- Bring soup to a boil, add noodles, and cook until noodles are tender, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.3 g, Cholesterol 41.6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 11.2 g, SaturatedFat 2.8 g, Sodium 389 mg, Sugar 3.1 g
WHITE BEAN AND ROSEMARY SOUP
I was at a "soup party" the other day and this was one of the soups presented and shared. FANTASTIC! The hostess also made the same recipe only reduced the broth by 2 cups and added ground cooked turkey to make it like a chili.(THIS MAKES IT NON-VEGETARIAN, unless you use an alternative) Cheeses and hot pepper flakes were set tableside so everyone could add to their liking. I love that this is a healthy and versatile soup. "Beans are full of healthy phytochemicals. In addition to this, beans contain a lot of dietary fiber. This is important because research now suggests that getting fiber from FOOD sources is the key to reducing risk of many cancers, including colon cancer. Fiber from fiber supplements does not appear to reduce risk of colon cancer. Try this tasty recipe for white bean soup to get more fiber and phytochemicals into your diet!" Adopted from the Caring4Cancer newsletter
Provided by Chef1MOM-Connie
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
- In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
- Add garlic and rosemary and saute for another 3 to 4 minutes.
- Add drained beans and vegetable stock.
- Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
- After simmering, place 1/3 to ½ of the bean soup in the blender.
- Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
- Return blended soup to pot and stir to mix.
- Season with salt and pepper.
- Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
- See above for chili variation.
- * if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.
Nutrition Facts : Calories 359.5, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 141.6, Carbohydrate 52.3, Fiber 12, Sugar 3.8, Protein 18.7
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
CREAMY SWEET POTATO AND ROSEMARY SOUP
This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.
Provided by JONADECKER
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
- Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
- Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g
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