Zucchini And Rosemary Soup Recipe

Zucchini And Rosemary Soup Recipe

Ingredients:

2 Tbsps of butter
2 pcs cloves of garlic; sliced
1 pc of onion (large); chopped
1 Tbsp of canola oil
2 tsps of rosemary; freshly minced
6 c of low-salt canned broth or chicken broth
3 pcs of zucchini (medium); sliced thinly
1 potato (Russet); peeled & sliced
1 pc of zucchini; diced to 1/2″ cubes
Scallions; chopped
Croutons

Instructions:

In large, heavy saucepan, melt the butter w/ oil on mid-high heat. Put in onion and saute for 5 mins ’til translucent. Mix rosemary and garlic in. Add potato and broth then bring it to a boil.

Lower heat then simmer for 10 mins. Add in zucchini (sliced) then simmer for 15 mins ’til tender. Puree into blender in different batches then season w/ pepper and salt.

Cook diced zucchini into saucepan w/ salted boiling water about 30 sec and drain. Warm soup again on medium stove heat.

Transfer into different bowls and top w/ croutons and zucchini to serve. Sprinkle w/ scallions; makes 8 servings.

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