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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.
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