Creamy Zucchini Zuppa
Fresh cilantro and basil lend their herbal savor to this Italian soup, while buttermilk and milk add a creamy smoothness.
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.