COLD ZUCCHINI SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 ¼ pounds zucchini, unskinned1 onion, finely chopped4 tablespoons butter3 ¼ cups chicken stock or brothSalt to tasteDash nutmeg½ cup half-and-halfSkin of 1 zucchini, grated
Wash and thinly slice the zucchini. In a 12-inch skillet over moderate heat sauté the zucchini and onion in butter until soft, about 5 minutes. Stir frequently. Add the chicken stock and salt. Reduce the heat slightly and cook for 15 minutes, until vegetables are tender. Add nutmeg. Combine the half-and-half with 1/3 of the vegetables in a blender and blend for 1-2 minutes or until smooth. Add the rest of the vegetables and blend again. Cool the soup throroughly. Cover. Chill in the refrigerator for 4-6 hours. Serve cold, garnished with a sprinkle of grated zucchini skin.
Number of Servings: 6
Recipe submitted by SparkPeople user ILANAG.
Number of Servings: 6
Recipe submitted by SparkPeople user ILANAG.
Nutritional Info Amount Per Serving
- Calories: 70.3
- Total Fat: 4.5 g
- Cholesterol: 15.3 mg
- Sodium: 542.5 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.4 g
- Protein: 2.4 g
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