Zucchini Zuppa Recipe
Ingredients
2 1/4 cups Chicken Stock
3 small zucchini, cubed
1 small green pepper, diced
6 scallions, cut diagonally into thin slices
1 cup skim milk
Dash of cayenne
Pepper dill sprigs (garnish)
Directions
Heat 2 tablespoons of the stock in a medium-size skillet over low to medium heat.
Add the zucchini, green peppers, and scallions.
Cover and cook for about 10 minutes, stirring occasionally.
Add more stock, if necessary, to prevent scorching.
Place half the vegetables with the rest of the stock in a blender.
Process on low speed until smooth.
Return this mixture to the skillet.
Bring to a boil, then simmer for 5 minutes.
Remove from heat.
Stir in the milk and cayenne.
Add the zucchini, green peppers, and scallions.
Cover and cook for about 10 minutes, stirring occasionally.
Add more stock, if necessary, to prevent scorching.
Place half the vegetables with the rest of the stock in a blender.
Process on low speed until smooth.
Return this mixture to the skillet.
Bring to a boil, then simmer for 5 minutes.
Remove from heat.
Stir in the milk and cayenne.
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