Herbed Zucchini Soup Recipe
Ingredients
2 scallions, chopped
2 tablespoons Chicken Stock
2 cups shredded zucchini
3 cups skim milk
2 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon ground coriander
1/4 cup low-fat yogurt (garnish)
4 tarragon sprigs (garnish)
Directions
In a large saucepan, cook the scallions in the stock until limp, stirring constantly.
Add the zucchini and cook until tender, about 7 to 10 minutes.
Add the milk, parsley, thyme, and coriander.
Bring to a boil, then turn heat to low and simmer for 20 minutes.
Place three-fourths of the soup in a blender and process on low to medium speed until smooth.
Stir back into the soup in the pan.
Add the zucchini and cook until tender, about 7 to 10 minutes.
Add the milk, parsley, thyme, and coriander.
Bring to a boil, then turn heat to low and simmer for 20 minutes.
Place three-fourths of the soup in a blender and process on low to medium speed until smooth.
Stir back into the soup in the pan.
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