Zucchini and Rosemary Soup

Name: Zucchini and Rosemary Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons butter; 1 tablespoon vegetable or canola oil; 1 large onion, (chopped); 2 medium garlic cloves, (sliced); 2 teaspoons minced fresh rosemary; 4 cups low-sodium, fat free chicken or vegetable broth; 1 medium russet potato, (peeled and sliced); 3 medium zucchini, (thinly sliced); 1 medium zucchini, (cut into ½-inch cubes); chopped green onions for topping, (optional)

This soup is fresh, creamy and perfect at the height of zucchini season.

⏱️ 70 min 🔪 Prep: 30 min 🔥 Cook: 40 min 📊 Medium 👁️ 3 views

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Foto: RecipeGirl

Ingredients

8 servings

2 tablespoons butter
1 tablespoon vegetable or canola oil
1 large onion, (chopped)
2 medium garlic cloves, (sliced)
2 teaspoons minced fresh rosemary
4 cups low-sodium, fat free chicken or vegetable broth
1 medium russet potato, (peeled and sliced)
3 medium zucchini, (thinly sliced)
1 medium zucchini, (cut into ½-inch cubes)
chopped green onions for topping, (optional)

Steps

Heat the butter with the oil in heavy large saucepan over medium-high heat. Add the onion; sauté until translucent, about 5 minutes. Mix in the garlic and rosemary. Add the broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add the sliced zucchini; simmer until tender, about 15 minutes.
Working in batches, puree in the blender. Season with salt and pepper.
Cook the cubed zucchini in a saucepan of boiling salted water for 30 seconds. Drain. Re-warm the soup over medium heat. Ladle into bowls. Top with the cubed zucchini and sprinkle with green onions, if desired.