Sunday, May 2, 2010

Cream of Zucchini Soup

I had such a great Sunday - I spent most of it in the kitchen prepping things for the week and making today's lunch and dinner.  For lunch we had cream of zucchini soup and baked toasted ravioli.  It was a great meal celebrating the arrival of Spring veggies to our local Farmer's Market.

Cream of Zucchini Soup
Modified from Bless Her Heart
6 Servings

4 medium zucchini (about 1.5 lbs), steamed and diced
cooking spray
1 onion, diced
1 clove garlic minced
2 cups of fat free milk
2 tbsp soy sauce
2 tsp crushed red pepper
1 tsp dried basil
1 tsp dried cilantro
Salt and Pepper to taste
1/4 cup grated Parmesan cheese
fresh herbs for garnish

1. Saute the onions in the cooking spray over medium heat until they are tender and translucent (about 10 minutes). Add the garlic and saute an additional 2 minutes to release the garlic's flavor and aroma.

2. Remove from heat. Combine all of the ingredients (zucchini through cheese) in a soup pot and blend with an immersion blender. You can add more milk, water or broth if you want it more 'soupy'.

3. Set flame to low and heat for 5-10 minutes. Don't allow it to boil. Garnish with fresh herbs and grated cheese.

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