ZUCCHINI AND ROSEMARY SOUP

Zucchini and Rosemary Soup image

Make and share this Zucchini and Rosemary Soup recipe from Food.com.

Provided by Miraklegirl

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
6 cups chicken broth or 6 cups vegetable broth
1 russet potato, peeled,sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2 inch cubes
crouton
chopped green onion

Steps:

Melt butter with oil in heavy large saucepan over medium-high heat.
Add onion; sauté until translucent, about 5 minutes.
Mix in garlic and rosemary.
Add stock and potato; bring to boil.
Reduce heat and simmer 10 minutes.
Add sliced zucchini; simmer until tender about 15 minutes.
Working in batches, puree in blender.
Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
Rewarm soup over medium heat.
Ladle into bowls and top with zucchini and croutons.
Sprinkle with green onions.

Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6

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