03-15-09
Herbed Zucchini Soup
Makes 2 Servings
Ingredients:
1 1/2 cup(s) reduced-sodium chicken broth
3/4 pound(s) zucchini, (about 3 medium), cut into 1-inch pieces
1/2 tablespoon(s) chopped fresh tarragon, or dill or 1 teaspoon dried
1/3 cup(s) shredded reduced-fat Cheddar cheese, (3 ounces)
1/8 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
Directions:
1. Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Nutrition Information, Per Serving: 115 Calories; 5 g Fat; Unk Fiber; 7 g Carbohydrates;