Fresh cilantro and basil
lend their herbal savor to this zuppa (Italian for soup), while
buttermilk and milk add a creamy smoothness.
Creamy
Zucchini Zuppa
- 1/2 pound green onions,
chopped
2 cloves garlic, crushed
3 cups diced, peeled zucchini
1 cup chicken broth
3/4 cup diced, peeled potato
2 cups chicken broth
1/2 cup buttermilk
1/2 cup milk
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil
1/4 teaspoon paprika
- Microwave green onions
and garlic on HIGH, covered, for 2 minutes. Add zucchini, the
first addition of chicken broth and potatoes to the onion mixture.
Cover and microwave on HIGH for 10 minutes or until the potatoes
are tender.
- Combine zucchini mixture
with second addition of chicken broth, buttermilk, milk, cilantro
and basil. Purée in batches in a blender or food processor.
Return to microwave-safe dish and heat thoroughly, about 3 minutes
on HIGH; serve sprinkled with paprika.
Makes 4 servings.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
