Video 4 Home Canning Vegetables; Soup And Ratatouille Recipe Video
Ingredients
| For zucchini soup | ||
| Fresh zucchini | 6 Cup (96 tbs), chopped | |
| Water | 4 Cup (64 tbs) | |
| Salt and pepper | To Taste | |
| Lemon juice | 2 Tablespoon | |
| For fish soup | ||
| Fish filet | 2 | |
| Chives | 2 Teaspoon, chopped finely | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Olive oil | 2 Teaspoon | |
Nutrition Facts
Serving size
Calories 442 Calories from Fat 111
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 39.4 mg13.1%
Sodium 1158.1 mg48.3%
Total Carbohydrates 63 g20.9%
Dietary Fiber 9.6 g38.3%
Sugars 18.9 g
Protein 26 g51.9%
Vitamin A 34.4% Vitamin C 220.4%
Calcium 32% Iron 23.4%
*Based on a 2000 Calorie diet
Directions
1. Wash the zucchinis and chop them.
MAKING
FOR ZUCCHINI SOUP
2. In a large pot, boil water and add in the zucchinis. Stir well, cover with a lid and boil for 15 minutes.
3. Remove zucchini from heat and add lemon juice, salt and pepper. Blend the zucchini until smooth, using an electric hand blender.
4. Ladle the zucchini soup into sterilized jars. Remove air bubbles. Wipe rim.
FOR FISH SOUP
5. In a sauté pan, simmer zucchini soup for a few minutes. Put fish filets and keep simmer for 3 minutes.
6. In a serving bowl pour the soup. Place the fish filets.
7. Top with parmesan cheese and olive oil.
SERVING
8. Serve the Zucchini Soup and Ratatouille hot and enjoy!
Editors Review
This making and canning vegetables and soups video is a great way to deal with surprise guests. You can preserve your own fresh vegetables, soups or even ratatouille and use it whenever you need it. What better way to save your time when you want to spend it with your friends rather than cooking.Comments
Chef
