Zucchini Soup
Cindy Pullen
Very flavorful and pretty.
ingredients
- 4 1/2 cups Chicken Broth
- 6 cups Zucchini, unpeeled and diced
- 2 tablespoons Tarragon, chopped
- 1/4 teaspoon black pepper
- 1 cup Cheddar cheese, shredded
directions
- 1
1. Place broth, zucchini, tarragon and pepper in a large sauce pan. Bring to a boil over high heat. Turn down and simmer uncovered until zucchini is tender. (7-10 minutes).
- 2
2. Work in batches. Puree in blender until smooth. (Fill only 1/4 to 1/2 full and put a towel over blender so it doesn’t spill over).
- 3
3. Return to pan and add shredded cheese.
- 4
4. You add toppings of sour cream, more cheese, croutons. It is delicious on it’s own. Can be eaten hot or cold.
Source: Cindy Pullen
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