Zucchini Soup with Herbs14 Reviews
“A fragrant zucchini soup that makes a very satisfying light meal.” - by Esla Stopp
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 171 cal
- 6.5 g
- 24.7 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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."
"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."
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