| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. 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.
2. 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.

||| Save this Recipe on Delicious |||