Zucchini Soup with Herbs Recipe

Directions

Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.
Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.
Add the freshly chopped herbs and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.

Nutrition

Amount Per Serving (8 total)

Calories
171 cal
9%

Fat
6.5 g
10%

Carbs
24.7 g
8%

Based on a 2,000 calorie diet

Reviews (14)

Rate This Recipe

Mrs. Wallace

Nov. 14, 2007

"There is no way the measurments on this are correct... I had to alter everything. 1 c of chicken broth is supposed to make a pot of soup? Not so sure about that. I used a lot of different spices to ad..." See mored more to this... I also used 4 c. chicken broth and 2 c. milk... made plenty. I used red potatoes with the skin, and about 8 c. diced zicchini. This tasted wonderful, but I had to write all over the recipe to make it right... I'll make it again, but my own way."

curious cook

Jun. 10, 2011

"After tinkering with it, I liked this recipe. It's begging for salt and pepper and it definitely needs to be pureed. Extra milk doesn't hurt either. Couldn't believe it called for only 1 cup of chicke..." See moren broth! I worried that it would burn before I ever got to add the fresh herbs. In place of savory, I used fresh thyme."

lisa r

Aug. 12, 2009

"my german friend insisted on following this recipe to a tee. i was not sure how it would come out, ( it sounded bland), however, i thought it was delicious!!!!..." See more"

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